Duck Braised with Olives
Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck
|
*
|
| 1 | cup |
onions
minced |
|
| ½ | pound |
bacon
cut in small pieces |
|
| 2 | tablespoons |
celery
heart, minced |
|
| 3 | tablespoons |
green bell peppers
minced |
|
| ½ | cup |
red wine
|
*
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | cup |
olives
pitted, split |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
duck
|
*
|
| 237 | ml |
onions
minced |
|
| 226.8 | g |
bacon
cut in small pieces |
|
| 3E+1 | ml |
celery
heart, minced |
|
| 45 | ml |
green bell peppers
minced |
|
| 118 | ml |
red wine
|
*
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
basil
|
*
|
| 237 | ml |
olives
pitted, split |
*
|
Directions
Split the duck, rinse and pat dry.
In a large pan, brown the duck halves in oil, skin side down and turn and brown the other side.
Pour off all but 2 tablespoon of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon.
Cook slowly until the bacon is brown and pour off the extra fat again.
Add the carrots, celery and bell pepper.
Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme.
Bring to a boil and reduce heat to a simmer.
Cover and cook for 30 minutes and add the olives.
Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck).
Serve with wild rice.
