Duck breasts in olives (serves 4)
1kg Barbary Duck breast fillets
200g black Kalamata olives
5cl brandy (optional)
15cl red wine

1 Pit, quarter and crush olives in pestle and mortar
2 Score through skin and fat of duck
3 Heat heavy bottomed frying pan; fry duck breasts mostly on skin side, about 8 mins
4 Add brandy and flambé (if using), or tip off some excess fat
5 Add olives and red wine; simmer 3-5 mins
6 Remove breasts; slice diagonally and arrange on warm plates; spoon over olive meat juice mixture
Variation: instead of olives and red wine, use cored apple segments and Calvados

Wine: something quite full bodied, Dom des Romarins or Ch d'Exindre