Anne Willan

Canard aux Olives

Braised Duck with Olives

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Green and ripe olives in this recipe give an attractive colour contrast. If the duck is fatty, be sure to brown it very thoroughly, so as to dissolve as much fat as possible before adding the broth.

Ingredients

2-kg duck

Method

Set the oven at very hot (230°C/450°F). Truss the duck, sprinkle it with salt and pepper and prick the skin all over to release fat during cooking. Put the duck in a heavy-based casserole and brown it in the oven for 20–30 minutes, or until the fat beneath the skin has thoroughly melted; turn the duck several times to ensure uniform browning. Remove the duck from the casserole and discard the e