Duck with Olives

Canard aux olives

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

It would be surprising not to notice that duck is a fundamental ingredient in Languedoc, often appearing in the form of duck breasts or confit. They also enjoy a whole duck cooked with olives; I first encountered this dish in Paris, at Chez Allard in the Rue de l’Eperon on the Left Bank. This was alchemy; tender duck, yes, but duck with character, bathed in a ravishing sauce of tomatoes, olives, anchovies and white wine.