Duck Stuffed with Olives
Ingredients
- For the duck
- 1 duck leg (1,2 kg with liver)
- 100 grams button Mushroom
- 100 grams green, pitted Olives
- 200 milliliters white wine
- 150 milliliters Chicken broth
- salt
- freshly ground peppers
Preparation steps
Rinse duck and pat dry.
For the stuffing, peel shallots and chop coarsely. Trim mushrooms and chop coarsely. Dice bacon. Heat oil in frying pan, add bacon and saute briefly with shallots. Allow to cool slightly. Add mushrooms, olives, cognac, egg yolks, parsley and duck liver to a blender and coarsely puree. Mix with bacon and shallots.
Preheat the oven to 200°C (approximately 400°F).
For the duck, fill duck with olive paste and seal (sew or with toothpicks). Place duck in an ovenproof dish and roast in the preheated oven for about 30 minutes. Add wine. Trim mushrooms, cut into slices and spread along with the olives around duck and season with salt and pepper. Cook an additional 60 minutes and cover duck occasionally with roasting liquids. Remove duck, cut into quarters and remove stuffing. Let sauce simmer as needed and season with salt and pepper.
Serve duck with sauce seperately.
