Title: Greek Duck with Olives
Categories: Frugal02
Yield: 6 servings

4 lb Duck; cut into 6 pieces
3 tb Olive oil
1 Yellow onion; peeled and
-sliced
2 c Greek Tomato Sauce; see *
-Note
1/2 c Dry red wine
1 c Green olives
Salt; to taste
Freshly-ground black pepper;
-to taste

* Note: See the "Greek Tomato Sauce" recipe which is included in this
collection.

Heat a 6-quart stove-top casserole and add the oil. Brown the duck pieces
and remove from the pan. Saute the onion and then add all ingredients to
the pot. Cover and bring to a simmer. You may need a bit of water. Simmer
until tender, about 1 1/2 hours. Watch that it does not dry out, in which
case you must add a bit more water. This recipe serves 6.

Comments: This dish is a smash. I tasted it for the first time in a fine
restaurant on the outskirts of Athens and the recipe is simple to
duplicate. You will have no problem with this one.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07-10-1991 issue -
The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

10-03-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.