Duck with olives

2 kg duck () - 1

salt

1 tsp. red pepper powder

1 tsp. ground black pepper

1 glass dry white wine

1 Bay leaf

1/3 tsp. savory

1 wheat flour tablespoon
what kind of flour should I choose? we'll show

1/3 glass chicken bouillon

1,5 glass black olives, pitted

Duck wash, peel from the internal fat. Inside and out, RUB with salt, black and red pepper. Put on the grill and place in a well-heated oven, endangered grill pan. Fry, turning occasionally, until Golden brown.

From the pan, drain vytopivshiysya fat, put on him the duck, wine, Bay leaf and savory. Reduce heat and fry the duck in the oven until tender, basting segregated sochka.

Duck ready put on the dish.

The flour will dry to a Golden brown, slightly cool, pour a thin stream, stirring constantly, broth and bring to a boil. Add olives, released during roasting duck sochka and warm the sauce over low heat for 5 minutes. Season with salt to taste.

Cut the duck into portions and pour the sauce with olives.