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Pato con Aceitunas (Duck with Olives)

Pato con Aceitunas (Duck with Olives) is a traditional Spanish recipe for a classic dish of duck breasts that's pan fried and finished in the oven with olives and white wine. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Duck with Olives (Pato con Aceitunas).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Fowl RecipesVegetable RecipesSpain Recipes



Pato con Aceitunas (Duck with Olives): A Spanish recipe for a dish of duck breasts that's pan fried and finished in the oven with olives and white wine.

Ingredients


4 duck breasts
4 sprigs of thyme
2 tbsp manzanilla sherry
3 tbsp olive oil
10 shallots, separated into lobes
2 medium onions, finely chopped
3 garlic cloves, crushed
4 tbsp dry white wine
20 black olives, flesh sliced off the stones in 4 long pieces
20 green olives, flesh sliced off the stones in 4 long pieces

Method:

Score the skin and fat of the duck breasts into diamonds. Place the duck in a shallow dish, sprinkle with the thyme, sherry, salt and black pepper then set aside to marinate for 30 minutes.

Pat the duck dry with kitchen paper, then place a frying pan over high heat until smoking. Add the duck, skin side down and fry without oil on that side only for 5 minutes, or until the skin is a deep, golden, brown. Remove the duck with tongs and set on a plate. Drain off the duck fat and reserve (this is excellent for cooking potatoes).

Wipe the pan clean, add 1 tbsp olive oil then add the shallots and fry until pale golden brown. Transfer to a plate with the duck.

Transfer to an oven pre-heated to 220°C and bake for about 6 minutes (if you like your duck more well done, then cook for 10 minutes).

Add the olives and cook for 5 minutes more. Remove the duck breasts and slice lengthways. Serve with the olive oil and onion mixture.