Stewed duck with olives
Instructions
Clean the duck, then empty it entrails, eliminated the neck, head, wings estremitê feet, flight gland (located on portacoda), cut it into pieces and wash.
Chop the onion with the carrot, celery, parsley and bay leaf.
FRY in a pan four or five tablespoons of olive oil, add the pieces of duck and let them simmer, turning them until they occasionally.
Sprinkle the pretzels, pepateli, add the vegetables and chopped aromas and slightly Brown, turning them until they have them every now and then in the FRY.
Sprinkle the meat with the wine and let evaporate almost completely in focus.
After you add the diluted tomato sauce in a tbsp of broth, season with salt and pepper and continue cooking at moderate fire and covered container.
Occasionally remove duck pieces in sauce by combining, if necessary, other hot broth.
Twenty minutes before removing from heat preparation, join whole olives or cut into slices and capers.
Pour the duck and olives on a serving platter and serve immediately.
Accompany with slices of grilled or toasted polenta with fried bread croutons in olive oil.
Ingredients and dosing for 4 persons
- 1 1000 g duck
- 100 g of already pitted green olives
- 1 onion
- 1 carrot
- 1 costa of celery
- 1 leaf of laurel
- 1 sprig of parsley
- 1/2 cup of tomato sauce homemade
- 1/2 cup of dry white wine
- Little of broth
- 1 tablespoon of capers
- Olive oil
- Salt
- Pepper