Poultry Meal: Duckling With Olives From Spain

Two of Spain’s favorite foods, duckling and olives, are combined in this dish. Traditionally, however, it would be prepared with wild duck.

Wash the duckling and pat dry. Heat the oil in a large skillet or heavy casserole and brown the duckling in it. Cook over moderate heat, covered, for 30 minutes.

Remove the duckling and pour off all the fat except 3 tablespoons of it. Add the onions and carrots and saute for 5 minutes. Return the duckling to the cooking dish and add the remaining ingredients, except the olives.

Cook slowly, covered, for about 1 hour, or until the duckling is tender. Add more wine while cooking, if needed. Stir in the olives just before serving.

INGREDIENTS

1 duckling, 4 to 5 pounds, cut up.

1 tablespoon olive oil.

2 large onions, sliced thinly.

3 medium carrots, scraped and sliced thinly.

1 can tomato sauce.

About 1 cup dry red or white wine.

2 tablespoons chopped fresh parsley.

Salt, and pepper to taste.

12 large pitted olives.