Casa Martin
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For a more simple preparation use ready cut duck breasts, pan fry them til cooked to taste, drain off the fat, flame with brandy then add oranges and olives to the pan to make a simple sauce.

1 Duck or 4 Duck Portions
1 tbsp Olive Oil
1 Onion, chopped
2 Carrots, chopped
2 cloves Garlic, chopped
1 tbsp flour
125ml white Port, Wine or Sherry
1 Bayleaf
Juice of 3 Oranges ~ 250ml
24 Green Olives, pitted

Prink the duck skin and fry in the oil in a casserole until brown on all sides. Remove duck and drain away all but 2 tbsp of the fat. Add the onion, carrot, garlic and bayleaf and soften for a few minutes. Add the flour and cook stirring for 1 minute. Return the duck to the pan and add the wine and orange juice. Bring to a simmer and cook covered in a moderate oven or on a low hob for about an 1½ hours. Remove duck from pan and place in a hot oven or under the grill for 10 minutes to dry off the skin. In the meantime add the olives to the sauce. Serve with rice.

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