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Duck Braised with Olives

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Submitted by krazykc

Ingredients

1 1
LARGE LARGE DUCK *
1 237
CUP ML ONIONS
minced
½ 226.8
POUND G BACON
cut in small pieces
2 3E+1
TABLESPOONS ML CELERY
heart, minced
3 45
TABLESPOONS ML GREEN BELL PEPPERS
minced
½ 118
CUP ML RED WINE *
1 15
TABLESPOON ML TOMATO PASTE
1 5
TEASPOON ML BASIL *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 328 65% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 1319mg 55%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 43g
Vitamin A 2% Vitamin C 16%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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