Braised Duck With Olives
|Onion||1 Medium, sliced|
|Port||1⁄4 Cup (4 tbs)|
|Chicken stock||1 1⁄4 Cup (20 tbs)|
|Tomatoes||2 , peeled, seeded and cut in strips|
|Green olives||12 Large, pitted or stuffed with pimiento, drained|
|Parsley||1 Tablespoon (for garnish)|
Truss the duck and brown it in butter for 10-15 minutes in a deep flameproof casserole.
When evenly browned, pour off fat and add onion; cover and cook over moderately low heat until onion is soft.
Moisten bird with the port, simmer until liquid is reduced by half, stir in the paprika and cook 2-3 minutes.
Add stock and bouquet garni and season lightly.
Cover casserole and cook gently on top of the stove or in a moderate oven (350Â°F) for 1 1/2 hours or until duck is tender.
Remove duck from casserole and keep hot; discard the bouquet garni.
Skim fat from pan.
For sauce: mix flour to a smooth paste with 1 tablespoon liquid from the pan, return this to the remaining liquid and stir over moderate heat until boiling.
Simmer 5 minutes, add tomatoes and olives, reheat and taste for seasoning.
Divide duck into 4 portions, arrange on a hot platter and spoon over the sauce.
Garnish with parsley.
Serve with green peas or beans and very tiny roast potatoes.