- The day before, soak olives in plenty of water; change the water frequently.
- Pluck and clean the duck, which will also require a good blanching.
- Chop onion and garlic
1. Put the apple and the celery in the belly of the duck and saute the bird in a little oil; add I cup of water and simmer for 30 minutes.
2. Remove the duck and discard the cooking liquid; remove the apple and the celery, and cut the duck into portions. Set aside.
3. In another pan, heat 100ml of olive oil and saute the onion; add the garlic and the duck, saute lightly and pour in the wine. Once the wine has cooked off, add the tomato, 1 cup of hot water, salt and pepper; simmer slowly.
4. When the duck is ready add the olives and cook for a further 5-10 minutes.
