Duck with olives
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Duck quarters | |
| 3 | tablespoons | Olive oil |
| 4 | Unsmoked streaky bacon or pancetta; derinded and | |
| ; rashers, chopped roughly | ||
| 1 | Onion; chopped | |
| 1 | Celery stick; chopped | |
| 1 | large | Carrot; chopped |
| 175 | millilitres | Dry white wine; (6 floz) |
| 30 | grams | Dried porcini mushrooms; soaked in warm |
| ; water for about 30 | ||
| ; minutes, or 175 g | ||
| ; (6oz) fresh field | ||
| ; or oyster mushrooms | ||
| ; (1 1/4 oz) | ||
| 125 | millilitres | Chicken stock; (4 floz) |
| 125 | grams | Pitted green olives in brine; drained (4oz) |
| Salt and pepper | ||
Directions
Cut each duck joint in half. Heat the olive oil in a large saucepan and fry the bacon or pancetta, onion, celery and carrot for 5-6 minutes or until the fat from the bacon is running freely. Add the duck pieces and cook until they are brown all over, stirring occasionally. Pour over the wine and boil off the alcohol.
If using dried porcini, drain them, squeeze them dry and chop. (If using fresh mushrooms, just clean and chop them). Add the mushrooms to the duck and mix together. Season with salt and pepper, cover and simmer for about 40 minutes or until the duck is tender. Add the stock as necessary to prevent it all from drying out too much.
Remove the duck from the saucepan. Push the mixture remaining in the saucepan through a food mill or pur‚e in a blender. Return to the saucepan with the duck joints, add the olives and stir together. Heat through for about 10 minutes, then serve with mashed potato or polenta.
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