Duck in a Green Olive Crust
Serve the duck cut into long strips and pour over the flavoured oil. Garnish with a baked potato and cherry tomatoes flavoured with garlic, bay leaf and fresh oregano.
1 tsp spicy mustard
1 tsp of finely chopped parsley
2 spring onions cleaned
10-15 green olives pitted
2 duck breasts, 800 gr each
olive flavoured with garlic and rosemary
Preheat oven at 250° C.
1. Place olives and onions in a mixer and blend together.
2. Score the skin of the duck breast with a knife. Sprinkle with salt and pepper and brown in a non-stick pan without the addition of cooking fat or oil for 2 minutes on each side. Discard the fat that collects and pat each breast with absorbent paper in order to remove any fat left.
3. Spread the olive paste on the skin side of each breast. Place the breasts in an ovenproof dish and cook in oven for about 6 minutes.
4. Remove from the oven, wrap in aluminum foil; return them to the oven for a further 4 minutes, with oven off.