Duck with olives is a typical dish of Italian cuisine, especially widespread in the Lazio region. Duck meat, tender and flavorful, pairs perfectly with the intense taste of green olives. This dish is ideal for winter dinners, but it is appreciated all year round for its goodness and its simplicity in preparation.
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Season the duck inside with salt and pepper and stuff it with a sprig of rosemary and a few sage leaves
Heat three tablespoons of oil with a piece of butter and brown the duck on all sides; moisten it with the wine, let it evaporate, then place in a medium-hot oven for about an hour
Meanwhile, chop the pitted olives and mix them into the cooking juices; season with salt and pepper
When the duck is cooked, transfer it to a serving platter, cut it into pieces, and cover with the olive sauce
Frying Pan
Bowl
Knife
Cutting Board
You can serve duck with olives with creamy polenta or baked potatoes.
Italia, Lazio
| Energy (kcal) | 163.74 |
| Carbohydrates (g) | 0.23 |
| of which Sugars (g) | 0.23 |
| Fat (g) | 10.49 |
| of which Saturates (g) | 2.4 |
| Protein (g) | 14.59 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.08 |
