(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.

 

 Return to the recipe list