DUCK BREAST WITH OLIVES

INGREDIENTS

  • 15 pitted Queen olives
  • 2 duck breasts
  • 6-8 shallots (or alternatively 3 onions)
  • 1 glass of Muscatel wine
  • 2 soupspoons of virgin olive oil
  • Salt and pepper

STEP BY STEP INSTRUCTIONS

Step 1

Score the skin of the duck breasts in a diamond pattern. Season with salt and pepper.

Step 2

Sear the duck breasts in oil in a frying pan, beginning with the skin side, until well browned. They should still be pink inside. Set aside.

Step 3

Cut the olives into quarters. Peel and slice the shallots into strips.

Step 4

Cook the shallots in the same frying pan until they wilt, pour over the wine and add the olives.

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