Duck with black olives
( Anatra con le olive )

Recipe for duck with olives

Preparation and cooking

• - Remember to singe your duck before cutting it into pieces.
  This step is necessary to remove all down.
  Wash duck pieces under cold running water and pat dry with absorbent kitchen paper.
• - Prepare olive oil together with onions, rosemary, sage and bay leaves in a large saucepan and add duck pieces.
  Let all fry slightly and, at this point, pour in red wine.
  Let it evaporate partially for few minutes on a high heat, then lower heat, add a ladle of hot water, season to taste with salt and continue cooking, half-covered, turning duck pieces now and then, until meat is tender.
  Add other hot water only if necessary.
  At half of duck cooking, add black olives, stoned and halved.
  Let cooking juice reduce very well.
  Just before turning off the stove add chives and parsley.

Jus before serving

• - Serve duck with olives hot, sprinkled with its cooking juice.

Note

Tips

• - This is a do-ahead dish. Don't complete cooking and leave a little of cooking juice in the pan. When it's time of serving, let it reduce very well.
• - Duck is a fat meat; I suggest not to increase the quantity of olive oil.
• - If you prepare this dish in the right season, you can use fresh aromatic herbs. Your duck will be tastier!

Menu planning

• - You can choose a side dish among these recipes: mashed, fried or boiled potatoes or boiled spinach.

Loretta

What's the right wine for " Duck with black olives "?

My husband and I always pair Cabernet Sauvignon of Colli Orientali del Friuli (red wine from Friuli - Italy) to duck with olives.