Braised Duck With Green Olives and Kumquats
Updated May 22, 2024
Tony Cenicola/The New York Times. Food stylist: Jill Santopietro.
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
1 5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced ¼ inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives
Nutritional analysis per serving (4 servings)
25 grams carbs; 437 milligrams cholesterol; 2601 calories; 117 grams monosaturated fat; 31 grams polyunsaturated fat; 78 grams saturated fat; 239 grams fat; 5 grams fiber; 2303 milligrams sodium; 73 grams protein; 10 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
- Step 1
Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
- Step 2
Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
- Step 3
Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.
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