Spanish Olive Duck

Ingredients

• 4 duck legs 4 duck legs
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup pitted green olives 1 cup pitted green olives
• 1 cup chicken broth 1 cup chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 32g (Saturated Fat: 8g)
• Carbohydrates: 3g (Sugars: 1g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Season the duck legs with salt, pepper, paprika, thyme, and oregano.
3. 3.
   Heat olive oil in a large oven-safe skillet over medium heat.
4. 4.
   Add the duck legs to the skillet and cook until browned on both sides, about 5 minutes per side.
5. 5.
   Remove the duck legs from the skillet and set aside.
6. 6.
   In the same skillet, sauté the onion and garlic until softened and fragrant.
7. 7.
   Add the olives and chicken broth to the skillet and bring to a simmer.
8. 8.
   Return the duck legs to the skillet, cover with a lid or foil, and transfer to the preheated oven.
9. 9.
   Bake for 1.5 to 2 hours, or until the duck is tender and the meat easily falls off the bone.
10. 10.
    Remove the skillet from the oven and transfer the duck legs to a serving platter.
11. 11.
    Strain the cooking juices from the skillet and pour them into a saucepan.
12. 12.
    Simmer the cooking juices over medium heat until reduced and slightly thickened.
13. 13.
    Pour the sauce over the duck legs and serve hot.

Treat your ingredients with care...

• Duck legs — For the best results, choose fresh and high-quality duck legs. Trim off any excess fat before cooking.
• Olives — Opt for pitted green olives to ensure easy consumption and to avoid any unwanted pits in the dish.

Tips & Tricks

• To add a touch of freshness, garnish the dish with freshly chopped parsley before serving.
• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little water and add it to the cooking juices while simmering.

Serving advice

Serve the Spanish Olive Duck with a side of roasted potatoes or crusty bread to soak up the flavorful sauce. Accompany it with a fresh green salad for a well-rounded meal.

Presentation advice

Arrange the tender duck legs on a platter, drizzle the sauce over them, and garnish with a sprig of fresh thyme or a few whole olives. The vibrant colors of the dish will make it visually appealing and enticing.