Poultry & Game Birds: 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.

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 (8 ounces) tomato sauce.

About 1 cup dry red or white wine.

2 tablespoons chopped fresh parsley.

Salt, and pepper to taste.

12 large pitted green olives.

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.