Duck Leg Ragout with Gren Olives and Eggplant

Name: Duck Leg Ragout with Gren Olives and Eggplant (Ragoût de Cuisses de Canard Comme en Gironde)
Yield: Serves 2
Cuisine: France
Ingredients: 2 large whole duck legs, Moulard, Muscovy, or Pekin; Salt and freshly ground pepper; 4 rounds of French bread toasted in the oven, rubbed with garlic; ⅓ cup dry white wine; 3 sprigs of thyme; 1 large tomato, peeled, seeded, and coarsely chopped; 1 medium onion, chopped; ½ cup pitted green olives, preferably Picholine, soaked in water if salty; 1 recipe Sautéed Eggplant

Ragoût de Cuisses de Canard Comme en Gironde

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This girondine late summer or early fall ragout is served with hot toasted French bread and eggplant prepared in a unique way.

Ingredients

2 large whole duck legs, Moulard, Muscovy, or Pekin
Salt and freshly ground pepper
1 medium

Europe
France
Main course
Summer

Method

Trim the fat from all of the legs and render it. Reserve 2 tablespoons for preparing this dish; save the rest for some other purpose. Score the fatty skin without piercing the flesh. In a large deep skillet over low heat, warm the rendered fat. Add the duck legs, skin side down,