Recipe #5668
Duck with Dates and Olives
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 h |
| Total: | 5 h 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Speciality Poultry |
| Source: | Académie Culinaire |
Wine & food pairing
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Recipe ingredients
- 1 duck, cut into 8 pieces
- Sufficient quantity, flour*
- 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
- 1 cup (250 mL) pitted fresh dates
- 1/2 red onion, sliced very thin
- 1/2 cup (125 mL) sliced olives*, drained
- 3 cups (750 mL) white wine
- 1 sprig thyme
- Salt and pepper to taste
Preparation
Dredge duck with flour.
In a skillet, heat oil over medium heat and brown duck.
Add dates, onion and olives.
Add wine and bring to a boil.
Add thyme and transfer mixture to the slow cooker.
Cook on medium setting for 4 – 5 hours or until meat is tender.
Remove duck, dates, onion and olives to a serving platter and keep warm.
Strain sauce and adjust consistency and seasoning.
Ladle sauce over duck and vegetables.
Suggestion
Buttered root vegetables and rice with sweet peppers are ideal accompaniments.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Dates Stuffed with Blue Cheese and Smoked Almonds
- Barbecued Spare Ribs with Blueberry Honey and Dates
- Halibut with olives
- Braised Lamb with Olives
- Rabbit with green olives
- Focaccia with rosemary and olives
- Rack of Lamb with Black Olives
- Marinated Olives
- Roasted Quails with Olives
- Roast Leg of Lamb with Olives
Halibut with olives
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