Greek duck with olives

Yield: 6 servings

Measure Ingredient
4 pounds Duck; cut into 6 pieces
3 tablespoons Olive oil
1 \N Yellow onion; peeled and sliced
2 cups Greek Tomato Sauce; see * Note
½ cup Dry red wine
1 cup Green olives
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste

* Note: See the "Greek Tomato Sauce" recipe which is included in this collection.

Heat a 6-quart stove-top casserole and add the oil. Brown the duck pieces and remove from the pan. Saute the onion and then add all ingredients to the pot. Cover and bring to a simmer. You may need a bit of water. Simmer until tender, about 1½ hours. Watch that it does not dry out, in which case you must add a bit more water. This recipe serves 6.

Comments: This dish is a smash. I tasted it for the first time in a fine restaurant on the outskirts of Athens and the recipe is simple to duplicate. You will have no problem with this one.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-03-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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