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Duck With Green Olives

the.instructor's picture
Ingredients
  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
Directions

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

Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Fried

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