Name: Duck with Olives (Pato con Aceitunas)
Yield: Serves 4
Cuisine: Spain
Ingredients: 1 tablespoon chopped fresh parsley; 125ml (4fl oz) chicken stock — or duck stock if you want to make it with duck’s feet etc.; Salt; A few black peppercorns; 1 bay leaf; ½ teaspoon fresh thyme; 5 tablespoons olive oil; 2 cloves of garlic, finely sliced; 1 medium onion, sliced; 1 duck, weighing about 2kg (4½lb), quartered (with giblets, if possible); 125ml (4fl oz) dry sherry; 100g (4oz) stoned, big green olives, roughly chopped (buy Spanish ones if you can); 500ml (16fl oz) dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

1 duck, weighing about 2kg (4½lb), quartered (with giblets, if possible)

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Make a few incisions into the duck quarters with a sharp knife and push in slivers of the onion and garlic. Pop the duck into a roasting pan with a couple of tablespoons of the oil and roast them in a preheated oven, 180°C/350°F (gas mark 4)