Duck with olives

Time of preparation: 1h 30m
4 portions

1 duck (1.2 to 1.5kg)
300g of green olives, seedless
3 tbspoons of butter
1 onion, grated
2 tbspoons of flour
2 cubes of chicken stock
1 cup of dry red wine
ground pepper

Put the olives in a small container with cool water. In a frying pan, melt 1 tbspoon of butter and fry the duck (washed and with no spices), letting it golden all around.

In another pan (a big deep one, to cook the duck later), melt the rest of the butter and fry the onion. Add the flour and mix it until it is homogeneous. Add the chicken stock dissolved in 1 cup of boiling water, the wine and the ground pepper. Reduce the heat and let it boil. Last time we cooked it, the sauce was too thick so we added a bit more water until it was more liquid (that's to taste). When the duck is ready, drain it and add it to the boiling sauce. Let it cook slowly in low heat, with the lid on for 45min to 1h. 15 min before serving, add the drained olives and let them cook with the duck.

Serve it with white rice and chilled dry rose wine