Duck With Olives (Pato Con Aceitunas)
"Pato con Aceitunas" is a traditional dish of Spain that is made with duck, olives, and white wine.
- 4 duck breasts the fat scored into diamonds
- 4 sprigs of thyme
- 2 tablespoons manzanilla sherry
- 3 tablespoons olive oil
- 10 shallots separated into lobes
- 2 medium onions finely chopped
- 3 garlic cloves crushed
- 4 tablespoons dry white wine
- 20 black and 20 green olives flesh sliced off the stones in 4 long pieces
- sea salt and freshly ground black pepper
- Put the duck in a shallow dish, sprinkle with the thyme, sherry, salt and pepper and let marinate for about 30 minutes.
- Pat the duck dry with kitchen paper and heat a frying pan on a high heat until smoking. Add the duck skin side down and fry without oil on one side only for 5 minutes until deep golden brown. Remove the duck to a plate. Drain off the duck fat and keep to cook potatoes on another occasion. Wipe the pan, heat 1 tablespoon of the oil, add the shallots and fry until pale golden.
- Transfer to the plate with the duck.
- Heat the remaining oil, add the onions and garlic and fry gently for 5 minutes until softened but not coloured. Increase the heat, add the wine and bring to the boil. Transfer to a shallow ovenproof casserole, add the shallots and duck breasts, skin side up, and the marinade.
- Cook in a preheated oven at 220°C (425°F) Gas 7 for 5 - 8 minutes. If you prefer the duck to be more well done, cook for 3-5 minutes longer.
- Add the olives and cook for a further 5 minutes. Slice the duck breasts lengthways, then serve with the olive and onion mixture.
Calories: 490 kcal
Carbohydrates: 18 g
Protein: 47 g
Saturated Fat: 5 g
Cholesterol: 174 mg
Sodium: 452 mg
Potassium: 934 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 250 IU
Vitamin C: 25 mg
Calcium: 63 mg
Iron: 11 mg