Focaccia With Duck And Green Olive Ragout

By Molly O’Neill

Published October 5, 1993

Total Time
2 hours 25 minutes
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Ingredients

Yield:4 main-course servings

  • Basic dough (see recipe)

  • 4 teaspoons olive oil

  • 2 boneless, skinless duck breasts, halved lengthwise and cut across into slices ¼ inch thick

  • 4 tablespoons minced shallots

  • 2 teaspoons minced garlic

  • ½ cup sweet sherry

  • 1 cup chicken broth, homemade or low-sodium canned

  • 1 cup green olives, pitted and coarsely chopped

  • 2 teaspoons cornstarch mixed with 2 tablespoons water

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 66 milligrams cholesterol; 242 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 603 milligrams sodium; 19 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the dough. While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat. Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes. Remove with a slotted spoon and set aside. Add the remaining 1 teaspoon olive oil. Add the shallots and garlic and saute for 2 minutes.

  2. Step 2

    Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives. Cook, stirring often, until reduced by half, about 10 minutes. Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute. Remove from heat, and season with pepper. Set aside.

  3. Step 3

    Preheat oven to 425 degrees. When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference. Bake until crust is golden brown, about 20 minutes. Cut into wedges, and serve hot.

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Comments

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Cathe

Switched sherry to Marsala and corn starch to less flour and a little pasta water. Yum.

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