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Duck With Green Olives

the.instructor's picture
  Duck 5 Pound (Thawed If Frozen, 1 In Number)
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), pressed / minced (Large Cloves)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Water/Regular-strength beef broth 2 1⁄2 Cup (40 tbs)
  Canned pitted ripe olives 6 Ounce, drained (1 Can, Green Ones)
  Pitted green spanish olives 3 Ounce, drained (1 Jar, With / Without Pimento)
  Salt To Taste

Remove duck neck and giblets.
Reserve duck neck for other uses; rinse giblets and set aside.
Cut duck into serving-size pieces; pull off and discard lumps of fat.
Rinse duck pieces; pat dry.
Place all duck pieces (including giblets) in a 12-to 14-inch frying pan over medium-low heat.
Cook, uncovered, turning pieces as needed, until well browned, about 45 minutes.
Remove duck from pan and set aside.
Pour off and discard all but 1/4 cup of the drippings.
To drippings in pan, add onion and garlic; cook, stirring, until onion is soft.
Add tomato sauce, water, and all olives; stir well.
Return duck to pan, reduce heat to low, cover, and simmer until meat is tender when pierced, about 1 hour.
Skim and discard fat; season to taste with salt.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5323 Calories from Fat 3432

% Daily Value*

Total Fat 384 g590.1%

Saturated Fat 114.4 g572.1%

Trans Fat 0 g

Cholesterol 1814.3 mg604.8%

Sodium 2945.9 mg122.7%

Total Carbohydrates 47 g15.7%

Dietary Fiber 5.5 g22%

Sugars 15.1 g

Protein 400 g800.5%

Vitamin A 52.8% Vitamin C 253.4%

Calcium 19.6% Iron 532.6%

*Based on a 2000 Calorie diet

Duck With Green Olives Recipe