Braised Duck With Olives
Updated Aug. 17, 2022
- Total Time
- 1 hour 45 minutes
- Rating
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Ingredients
- 1Pekin duck, about 3½ pounds
- Salt and pepper
- 5branches fresh thyme
- 5stalks fresh rosemary
- 2cups chicken stock
- 2cups pinot noir or similar red wine or port
- 2medium carrots, scraped and sliced
- 1stalk celery, chopped
- 1small onion, quartered
- 2bay leaves
- Thinly peeled rind of 1 lemon
- 8ounces picholine or similar green olives, pitted
- 1teaspoon flour (optional)
- 1teaspoon butter, melted (optional)
Nutritional analysis per serving (4 servings)
1556 calories; 136 grams fat; 44 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 17 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 41 grams protein; 1589 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
- Step 2
Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
- Step 3
Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
- Step 4
Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
- Step 5
To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.
Private Notes