Duck Braised with Olives 1 Large DUCK
1 c Onions minced
1/2 lb Bacon, cut in small pieces
2 tb Celery, heart, minced
3 tb Green bell pepper, minced
1/2 c Red wine
1 tb Tomato paste
1 ts Basil
1 c Olives pitted split
Split the ducks, rinse and pat dry. In a large pan,brown
the duck halves in oil, skin side down and turn and brown the other
side. Pour off all but 2 tbs of drippings (the domestic duck will
render some extra fat) and add the onions, garlic and bacon. Cook
slowly until the bacon is brown and pour off the extra fat again. Add
the carrots, celery and bell pepper. Cook for a minute or two and add
the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to
a boil and reduce heat to a simmer. Cover and cook for 30 minutes and
add the olives. Cover and cook very slowly until the duck is very
tender (time depends on origin and size of duck). Serve with wild
rice. Duck Braised with Olives printer friendly version located here.
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