Step-by-Step Guide to Make Favorite California Farm Duck with olives dinner

Hey everyone, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, How to Make Super Quick Homemade California Farm Duck with olives dinner. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from California Farm Duck with olives dinner, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Duck with olives dinner delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make California Farm Duck with olives dinner is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook California Farm Duck with olives dinner estimated approx 1 1/2 hours.

To get started with this particular recipe, we must first prepare a few ingredients. You can have California Farm Duck with olives dinner using 10 ingredients and 2 steps. Here is how you cook that.

You use a duck leg quarter, skin on, with cured green and black olives, large ones, to bake this special dish.

Ingredients and spices that need to be Make ready to make California Farm Duck with olives dinner:

1. 1 duck leg quarter, skin on, about 3/4 pound
2. 6 black olives, whole or pitted
3. 6 green olives, whole or pitted
4. 14 green peppercorns
5. Tbs flour
6. Cup chicken bouillion
7. Cup dry white wine
8. sprigs fresh parsley
9. Cost
10. Fresh duckmeat is $3.30 a pound at the farmers market, this recipe uses $3.00 worth, plus 1 cup of cured olives, home cured or $7 on amazon. Per person per dinner, $5

Instructions to make to make California Farm Duck with olives dinner

1. Put duck leg in hot 450F degree oven inside closed dutch oven for 25 minutes, remove leg quarter from pan. Stir Tbs flour into cup of chicken bouillion, blend with pan drippings till golden brown and thickened. Add white wine, bring to boil. Add green peppercorns. Put meat back in pot, simmer an hour.
2. Boil water, drop olives in, let cool, then rinse with cold water to remove salt. Move duck meat to cutting board, debone and slice thin, move to warm platter. Meanwhile, add olives to sauce, simmer ten minutes, pour over duck meat, garnish with parsley, serve. Enjoy.

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