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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.
Step 1 of 4: Season the duck inside with salt and pepper and stuff it with a sprig of rosemary and a few sage leaves
Step 2 of 4: 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
Step 3 of 4: Meanwhile, chop the pitted olives and mix them into the cooking juices; season with salt and pepper
Step 4 of 4: When the duck is cooked, transfer it to a serving platter, cut it into pieces, and cover with the olive sauce
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked
| Average values | Per serving376 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,573 kJ615 kcal | 685 kJ164 kcal |
| Fat | 39.39 g | 10.49 g |
| of which saturated fatty acids | 9.01 g | 2.4 g |
| Carbohydrates | 0.86 g | 0.23 g |
| of which sugars | 0.86 g | 0.23 g |
| Fibre | 1.88 g | 0.5 g |
| Protein | 54.79 g | 14.59 g |
| Salt | 0.3 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detected
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