Braised Duck With Olives
Updated August 16, 2022
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
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Ingredients
1 Pekin duck, about 3 ½ pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)
Nutritional analysis per serving (4 servings)
19 grams carbs; 247 milligrams cholesterol; 1556 calories; 67 grams monosaturated fat; 17 grams polyunsaturated fat; 44 grams saturated fat; 136 grams fat; 5 grams fiber; 1589 milligrams sodium; 41 grams protein; 5 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
Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
- Step 2
Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
- Step 3
Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
- Step 4
Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
- Step 5
To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.
Private Notes