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LOCATION: Recipes >> Poultry >> Duck Olives

Print this Recipe    Duck Olives

Duck with Green Olives and Fennel
Yield: Six servings.

1/4 cup olive oil
4-pound duck, cut into sections
2 onions, minced
2 bulbs fennel, minced
2 cups white wine
8 cups chicken broth
2 tablespoons tomato paste
2 sprigs fresh thyme
6 black peppercorns
2 bay leaves
1/4 teaspoon fennel seeds
1 cup green olives

Warm the olive oil over medium heat in a large pot. Add the duck
and cook until golden and crisp. Remove, drain on paper towels
and discard all but 1 tablespoon of the oil. Refrigerate the duck
until 15 minutes before the sauce is finished simmering.

Add the onions and fennel, reduce heat to medium-low and cook until
softened, about 3 mintues. Add the wine, chicken broth, tomato
paste, thyme, peppercorns, bay leaves and fennel seeds and simmer
for 2 hours. Strain through a fine mesh strainer, discard the
aromatics return the broth to the pan.

Add the duck and cook over low heat for 40 minutes. Add the olives
and cook for 30 additional minutes. Serve immediately.

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