Duckling with Olives

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 duckling (5 to 6 pounds)
  • cups pimiento-stuffed olives
  • 1 tablespoon all-purpose flour
  • ½ cup Chicken Stock
  • ½ cup dry Madeira
  • ¼ teaspoon freshly ground black pepper
  • teaspoon ground thyme
  • 2 parsley sprigs
  • 1 celery rib
  • 1 small bay leaf


  1. Preheat oven to hot (425°F.).

  2. Stuff the duckling with one and one-half cups of the olives. Truss to hold the wings and legs closely to the body. Prick the duckling all over with the tines of a fork. Place on a rack in a shallow roasting pan and roast for ten minutes.

  3. Lower the oven temperature to moderate (350°F.) and roast for twenty minutes longer. Remove the duckling from the pan and keep it warm.

  4. Pour off all the drippings except two tablespoons. Add the flour to the drippings in the pan and blend. Cook, stirring constantly, over low heat until the flour is golden brown. Add the stock and wine and cook, stirring vigorously with a wire whisk, until the sauce is thickened and smooth.

  5. Add the pepper, thyme, parsley, celery and bay leaf to the sauce. Return the duckling to the pan; cover. Return the bird to the 350°F. oven and roast for forty-five minutes to one hour, until tender. Remove the duckling and arrange on a hot platter.

  6. Discard the parsley, celery and bay leaf from the sauce. Slice the remaining olives and add them to the sauce. Pour over the duckling and serve immediately.

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