2 Tbs. oil 1 onion peeled and finely chopped 2 cloves garlic, crushed 1 Barbary duck cut into 8 pieces wineglass of fino sherry 1pt/600ml chicken or duck stock 1 tsp. chopped thyme 4 Tbs. ground almonds 2 Tbs. double cream 8 large green olives salt and freshly ground black pepper squeeze of lemon juice 1 Tbs. freshly chopped parsley
Instructions
1) Heat oil in pan and fry onion and garlic until softened. Remove and transfer to a deep pan. Fry duck pieces to brown and add to pan. Pour in sherry and stock and bring to the boil. Add thyme. Cover and simmer for an hour or until duck is tender.
2) Stir in ground almond, double cream and olives. Season with salt and freshly ground black pepper and add a squeeze of lemon juice. Sprinkle with chopped fresh parsley before serving.
