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We were telling you about the best recipes with duck. Today we add one more: duck with olives. A combination of intense flavor and very tasty.





  • 1 kilo and a half of duck (can be several pieces if small)
  • 250 gr of green olives
  • 2 large onions
  • Various herbs in a Ramillo
  • 2 glasses of white wine
  • Ground pepper
  • Extra virgin olive oil in necessary quantity
  • 2 medium carrots
  • 1 clove of garlic
  • 1 tablespoon butter
  • 1 teaspoon cornstarch
  • Salt to taste


Wash the duck (or parts) well.


Spread inside and out with butter. Season to taste and cook in a dish that can then be served, in the preheated oven at 180 degrees for approximately 75 minutes (until the meat is well done, you can see our tips for cooking duck).


Put the rest of the butter in a frying pan and sauté the onion and garlic well chopped. Once they are transparent add the white wine. Peel and cut the carrots finely and add them to the skillet together with the ramillo of herbs.


Let it start to boil and lower the fire a little. Leave to cook for about 10 minutes. Strain the preparation of the frying pan and add the white wine sauce to the fountain of the duck. Leave in the oven off so that it does not cool.


Put a saucepan in the fire with a little water and boil for a few minutes the olives without the stone to soften.


Serve the duck covered by wine sauce, with the olives next to it. Serve hot.

About the author

William Johnson

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