(Duck with black olives - Our recipe)

1 duck about 1,3 kg (3 lb), cut into pieces
2 tablespoons dried parsley
4 tablespoons dried chives
2 tablespoons dried sage
2 tablespoons dried rosemary
2 teaspoons dried bay leaves, chopped
2 fresh young onions, finely chopped
250 ml (8 fl oz - 1 C) red wine
200 g (7 oz) black olives, stoned and halved
6 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: about 50-60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Remember to singe your duck before cutting it into pieces. This step is necessary to remove all the down. Wash the pieces under cold running water and pat them dry with absorbent kitchen paper.
Prepare olive oil together with onions and all the aromatic herbs in a large saucepan and add duck pieces. Let them fry lightly on all their sides until golden and, at this point pour in the wine. Let it evaporate partially for few minutes on a high heat, then lower the flame, add a ladle of hot water, season to taste with salt and keep on cooking, half-covered and turning duck pieces now and then, until meat is tender. Add other hot water only if necessary. At half of the duck cooking add the black olives, stoned and halved. Let cooking juice retire very well and serve hot.

Note

- This is a do-ahead dish. Don't complete the cooking and leave a little of cooking juice in the pan and, when it's time of serving, let it retire very well.
- You can choose a side dish among these recipes: mashed, fried or boiled potatoes or boiled spinach.
- Duck is a fat meat; we suggest not to increase the quantity of olive oil.
- If you prepare this dish in the right season, you can use fresh aromatic herbs. Your duck will be tastier!