Name: Canard aux Picholines (Duck with Picholine Olives)
Yield: Serves 6
Cuisine: French
Ingredients: 4–5 lb duck; 1⅔ cups picholine or other whole green olives; 3 cloves garlic, peeled and bruised; 3 stalks and leaves of parsley; 4 bay leaves; 3 tomatoes, peeled and seeded; 1 tablespoon all-purpose flour; 2 medium onions, chopped; 3 tablespoons olive oil; salt, freshly ground pepper; 5 tablespoons water; ⅔ cup dry white wine

Preparation info

Serves
6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Picholines are a type of olive with a long, oval shape and a distinctive, slightly bitter taste that is most appetizing.

Ingredients

4–5 lb duck
3 tablespoons olive oil
2 medium onion

Method

Cut the duck into six pieces. Lightly brown the pieces in half the olive oil in a cast-iron casserole, then drain them on paper towels.

Heat the rest of the oil in the casserole and cook the onions for 6–8 minutes until golden and transparent. Stir in the flour, then add the tomatoes, wine, and water and stir until well mixed. Season with salt and pepper.

Add the pieces of duck