Duck With Olives
|Black pepper||To Taste, freshly ground|
|Duck||1 , cut into 4 pieces|
|Olive oil||3 Tablespoon|
|Yellow onion||1 , peeled and diced|
|Garlic||2 Clove (10 gm), crushed|
|Very ripe tomatoes||5 , chopped|
|Chopped parsley||2 Tablespoon|
|Dry red wine||1 Cup (16 tbs)|
|Green olives||1 Cup (16 tbs), stuffed with pimiento|
Salt and pepper the duck pieces and place them on a broiling pan and roast in a 400° oven for 20 minutes.
The pieces should just begin to brown.
While the duck is baking, prepare the sauce.
Heat a frying pan and add the olive oil, the onion, and the garlic.
Saute until transparent.
Add the remaining ingredients, except the olives.
Simmer, uncovered, for about 20 minutes, or until the tomatoes have collapsed.
Place the duck pieces in a Dutch oven with a lid.
Rinse off the olives and add to the sauce.
Pour the sauce over the duck, cover, and simmer until the duck is tender, about 1 hour.
I like this with Baked Polenta, Carrots in Champagne and Dill, and Eggs and Mayonnaise for a salad.