Duck with Olives and Madeira

Nikos: Again something for the Madeira friends: Duck with olives and Madeira. Imho Madeira is indispensable in cooking if you want a slightly nutty flavor with that indescribable “tangy” (I unfortunately don’t know a German word for it) tone. Duck and lamb benefit exceptionally from it. But please take a good Sercial not an “estufagem” wine, but preferably a little bit older Solera Riserva.

Divide duck into pieces.

Heat oil in frying pan and saute onion, bacon and garlic (through garlic press) until soft. Remove.

Add duck to frying pan and roast until cooked. Add above mixture, add Madeira and stock. Season to taste with salt and pepper. Bring to a boil and add the bouquet garni. Cook over medium heat with the lid closed until the duck is tender.

Cut too much fat and add stock if necessary, but not too much ~ the sauce must remain viscous.

Add olives 10 min before the end and remove bouquet garni before serving.

Important: It is best to use a barbarie flugente, because it has less fat.

Olives: Best to use the naturally black ones from Kalamata, avoid the artificially blackened ones (which are most).

*Wine.

A Sercial would go well, preferably 15-year-old ( but can just as easily be a fabulous *1940* Sercial if you can find it).

I would equally taste a Gewürztraminer with it possibly one:

medium sweetness, rich and long finish.

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