Duck with olives is a typical dish of Italian cuisine, particularly popular in the Lazio region. The tender and flavorful duck meat pairs perfectly with the intense taste of green olives. This dish is ideal for winter dinners but is appreciated all year round for its deliciousness and simplicity in preparation.
Salt and pepper the inside of the duck 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; pour in the wine, let it evaporate, then place in the oven at medium heat for about an hour
Meanwhile, chop the pitted olives and incorporate them into the cooking sauce, salt and pepper
When the duck is cooked, transfer it to a serving dish, 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.
Italia, 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 |
