2 cups olives (I used a mixture of Kalamata and green olives) 1/2 cup good quality extra virgin olive oil 2 cloves of garlic, sliced thin 1 bay leaf 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried) zest from one lemon dash of red pepper flakes 2 tablespoons red wine vi...
1 1/2cupspitted French green olives, rinsed Directions Preheat the oven to 475°F. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves, and celery. Prick the duck skin all over with a fork and ...