Tizzana - The Olive Branch - Recipes

Duck Casserole with Olives

Ingredients to serve 6-8

  • 8 duck leg quarters (available from Pepes  Pty Ltd)
  • 225gm Baby Onions
  • 2 tbsp plain flour
  • 1 cups red wine (Tizzana Vineyards - Waterloo Shiraz)
  • 475ml chicken stock
  • 1 bouquet garni
  • 1 cup stoned tree ripened olives
  • pepper and salt to season

Cook the duck pieces in a frying pan for 10-12 minutes until well browned, turning once to cook evenly. Pour off the fat.

Brown onions in a large casserole in a little duck fat or olive oil. Sprinkle with flour and continue to cook for several minutes uncovered. Add the wine, duck pieces, stock and bouquet garni. Simmer covered for 40 minutes. Add the olives and cook for a further 20 minutes. Remove the duck pieces, onions and olives to a separate dish and strain off cooking liquid. Skim off any fat then reduce the liquid to about one third. Return the duck and vegetables to the casserole, heat through and season to taste.

Serve over a bed of rice.


Try substituting chicken for the duck, although this will not require as much cooking. Add a teaspoon of Worcestershire sauce to the chicken and some Bush Tomato and Mountain Pepper Seasoning (produced by Kurrajong Australian Native Foods and available at Tizzana Winery) when browning for added flavour complexity.


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