Duck with olives
(a classical dish from the South West)
(for 4 persons)
 

1 duck

100 g of small onions

1 clove of pink Lautrec garlic

2 soupspoons of flour

duck stock (made of neck, pinions and meat-tea)

100 g of green olives

200 g of small mushrooms

1 bouquet garni

salt, pepper

Carve the duck and brown it all over in a little butter in a saucepan.

Add some small white onions, the squashed clove of garlic.

When the pieces are brown, thicken with the flour.

Add the duck stock to give the desired consistency.

Add the green olives, bouquet garni and mushrooms.

Salt, pepper.

Simmer for about 45 minutes.

 

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