Duck casserole with tomato, olives and crusty bread Recipe · Gressingham
A Mediterranean-inspired, warming and comforting duck dinner. This duck casserole is a great family or entertaining dish.
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Cooking tools:
- Baking dish
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Kitchen towel
- Skewer
- Can opener
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 4 Gressingham Duck legs
- 2 tbsp light olive oil
- 2 onions, peeled and sliced
- 3 garlic cloves, finely diced
- 2 x 400ml tins chopped tomatoes
- 250ml red wine
- 400ml chicken stock
- 2 tbsp tomato puree
- 4 sprigs rosemary
- 125g pitted mixed olives
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