Duck with Olives

Caneton aux Olive

Preparation info

    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Method

Squeeze or cut the pits out of ¾ cup [100 g] of green olives. Chop the olives very coarse. Sauté the duck breasts. While keeping the breasts warm, pour the fat out of the pan and deglaze the pan with 1 cup of co