Hacienda Benazuza

Sanlúcar la Mayor – SEVILLA

Tel: (95) 570 34 10

This Moorish estate dating back to the 10th century and entirely renovated in 1992 is now an exclusive hotel which combines the charms of the past with the most up-to-date comfort.  Its three restaurants serve many local and international specialties.

Duck filets stuffed with olives

16 duck filets

* 40 pitted green olives

* 2 cups of meat stock, (sauce demi-glas)

* 3 oz. Muscatel wine

* ¼ cup olive oil

*2 lb. Potatoes

* 3 oz. milk

* salt and pepper

* nutmeg

* 3 tomatoes * 2 zucchinis * 1 onion.

• Make 16 filets of duck breasts, after removing nerves with a cold knife. 

• Flatten gently.

• Roll each filet over two green olives and use toothpick to keep round shape.

• Fry in heated olive oil until brown, remove from pan but keep warm.

• Remove the oil left in the pan, and pour in the Muscatel wine, meat stock, nutmeg, salt-pepper and boil for 5 minutes. 

• If sauce is too sweet add a drop of vinegar.

• Serve with mashed potatoes and a gratin of onions, tomatoes and zucchini, or any other vegetables sliced into a julienne and fried in olive oil.

Information Source:  Great Chefs and Olive Oils From Spain. 
Provided by the Commercial Office of Spain - 405 Lexington Avenue NYC
Sponsored by ICEX (Institutio Español de Comercio Exterior)