Ingredients to serve 4

• 2 duck breasts

• 15 pitted Queen olives

• 6-8 shallots (or alternatively 3 onions)

• 1 glass of Muscatel wine

• 2 soupspoons of virgin olive oil

• Salt and pepper

 

Directions

Score the skin of the duck breasts in a diamond pattern. Season with salt and pepper. Sear the duck breasts in oil in a frying pan, beginning with the skin side, until well browned. They should still be pink inside. Set aside.

Cut the olives into quarters. Peel and slice the shallots into strips. Cook the shallots in the same frying pan until they wilt, pour over the wine and add the olives.