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Crisp roast duck with olives
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2008
It is said that France is divided into three regions of gastronomy, determined by the fat it uses for cooking. In the north, this is butter. In the south-east, olive oil. In the southwest, it is unquestionably duck fat.
Ingredients
1 1.8 kg
Method
This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavouring.
Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then