Duck Mediterranean

Name: Duck Mediterranean
Yield: 2 to 4 portions
Ingredients: 1 tablespoon unbleached all-purpose flour; 1 cup green Greek or Italian olives, pitted; 1 cup green Greek or Italian olives, pitted; 1½ cups Berta’s Chicken Stock or homemade beef stock or canned broth; 1 duck (about 3¾ pounds), well rinsed and patted dry; ½ teaspoon salt; 1 clove garlic, minced; 1 tablespoon whole-grain mustard; Freshly ground black pepper, to taste; 1½ cups Berta’s Chicken Stock or homemade beef stock or canned broth; 1½ cups Berta’s Chicken Stock or homemade beef stock or canned broth; 4 sprigs oregano, thyme, rosemary, or Italian (flat-leaf) parsley; 1¾ cups dry white wine

Preparation info

2 to 4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Prepared in a Mediterranean style, these ducks are bathed in the flavor of green olives.

Ingredients

1 duck (about 3¾ pounds), well rinsed and patted dry
1½ cups Berta’s Chicken Stock or homemade beef stock or

Main course
Microwave

Method

Cut the duck into pieces: Remove and discard the backbone. Remove the wings and reserve them for another use. Remove the legs, and separate the drumsticks from the thighs. Halve each breast crosswise.
Place the breast pieces in a 3-quart microwave-safe casserole, and c