Anitra All’olivo

Duck With Olives

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • One young duck, strong beef stock, the liver, gizzard and heart of the duck
  • 2 onions
  • 2 or 3 dozen olives, salt and pepper.


Chop the onions, duck liver, gizard and heart, and about 12 stoned olives, and mix with sufficient hot stock to cover the duck, which should be jointed. Stir well, season with salt and pepper and, when the sauce is thick, place the pieces of duck in it and simmer gently for 1 to 1½ hours. When ready the duck is placed on a hot dish, the sauce poured over it and the dish is garnished with olives. The duck is often cooked in a casserole and served in it, with the addition of olives.