Duck with olives is a typical dish of Italian cuisine, particularly widespread in the Lazio region. The duck meat, tender and flavorful, pairs perfectly with the intense flavor of green olives. This dish is ideal for winter dinners, but is appreciated year-round for its goodness and simplicity in preparation.
Salt and pepper the duck inside and stuff it with a sprig of rosemary and some 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 transfer it to the oven at medium heat for about an hour
In the meantime, chop the pitted olives and incorporate them into the cooking sauce, salt and pepper
When the duck is cooked, transfer it to a serving plate, cut it into pieces, and cover with the olive sauce
Pan
Bowl
Knife
Cutting Board
You can accompany the duck with olives with creamy polenta or roasted potatoes.
Italy, Lazio
| Energy (kcal) | 173.18 |
| Carbohydrates (g) | 0.7 |
| of which Sugars (g) | 0.7 |
| Fat (g) | 15.06 |
| of which Saturates (g) | 2.12 |
| Protein (g) | 1.02 |
| Fiber (g) | 1.5 |
| Sale (g) | 0.03 |
