Canard aux Olives

Baked Duck

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Roast the duck for about half an hour. Put in a saucepan a tablespoonful of roux brun, one of consommé, one of white wine; wash, peel, and stone a good many olives; add them to the sauce and cook a few minutes. This sauce being ready, finish cooking the duck in it.