Pan-Roasted Duck with Olives

You can make this Provençal dish with whole duck, but it’s also great with legs. The covered pan-roasting does a good job of keeping the duck’s breast from drying out, while the legs become tender. It makes a lovely presentation, and the sauce is delicious.

If you have only black olives, that’s fine, but add a tablespoon or two of capers to the mix.

As with many (if not most) French dishes, this is best with bread and a salad.