Duck with Dates and Olives

Duck with Dates and Olives
  • 4 servings
  • 0:20 Preparation
  • 5:00 Cooking
  • 5:20 Total Time


Add all
  • 1

    duck, cut into 8 pieces

  • Sufficient quantity, flour

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1 cup
    (250 mL)

    pitted fresh dates

  • 0.500

    red onion, sliced very thin

  • 1/2 cup
    (125 mL)

    sliced olives, drained

  • 3 cups
    (750 mL)

    white wine

  • 1


  • Salt and pepper to taste


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.

Source: Académie Culinaire

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007