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Duck braised with olives
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| Artist: |
_ |
| Categories: |
Braised, Condiments, Duck, Olives, Poultry |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| 1
| | Large DUCK | | 1
| cup | Onions minced | | 1/2
| lbs | Bacon, cut in small pieces | | 2
| tbsp | Celery, heart, minced | | 3
| tbsp | Green bell pepper, minced | | 1/2
| cup | Red wine | | 1
| tbsp | Tomato paste | | 1
| tsp | Basil | | 1
| cup | Olives pitted split |
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Procedures:
| 1 | Directions: split the ducks, rinse and pat dry. | | 2 | In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. | | 3 | Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. | | 4 | Cook slowly until the bacon is brown and pour off the extra fat again. | | 5 | Add the carrots, celery and bell pepper. | | 6 | Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. | | 7 | Bring to a boil and reduce heat to a simmer. | | 8 | Cover and cook for 30 minutes and add the olives. | | 9 | Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). | | 10 | Serve with wild rice. |
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| Duck braised with olives Reviews |
| Rating:
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1 reviews |
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