Duck with Olives
Duck, hare and rabbit have always been hunted on Lemnos. This duck stew from Lemnos with olives can be enjoyed with noodles or pasta.
½ kg of green olives, pitted
1 large duck or 2 small ones
1 medium apple
2 celery stalks
150ml of olive oil, 50ml and 100ml
2 cups of hot water, 1 + 1
1 medium onion, finely chopped
3 cloves of garlic, sliced
1 glass of white wine
1 cup of crushed tomato
- 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.