Try this Duck with Olives recipe, or contribute your own.
Suggest a better descriptionCut each duck joint in half. Heat the olive oil in a large saucepan and fry the bacon or pancetta, onion, celery and carrot for 5-6 minutes or until the fat from the bacon is running freely. Add the duck pieces and cook until they are brown all over, stirring occasionally. Pour over the wine and boil off the alcohol. If using dried porcini, drain them, squeeze them dry and chop. (If using fresh mushrooms, just clean and chop them). Add the mushrooms to the duck and mix together. Season with salt and pepper, cover and simmer for about 40 minutes or until the duck is tender. Add the stock as necessary to prevent it all from drying out too much. Remove the duck from the saucepan. Push the mixture remaining in the saucepan through a food mill or pur?e in a blender. Return to the saucepan with the duck joints, add the olives and stir together. Heat through for about 10 minutes, then serve with mashed potato or polenta.
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Serving Size: 1 Serving (69g) | ||
Recipe Makes: 4 servings | ||
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Calories: 33 | ||
Calories from Fat: 23 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.9mg | 1 % | |
Potassium 40.2mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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