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Pierre Koffmann

Canard aux Olives

Roast duck with olives

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

#77Memories of Gascony
Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1 duck, about 2–2.5 kg/4½–5½ lb
  • 50 g/

Method

Preheat the oven to 230°C/450°F/gas 8. Season the duck inside and out, smear with fat and roast in the hot oven for 30 minutes. Drain off the

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