SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE PROVENCE
Yield 2 - 4
Number Of Ingredients 15
Steps:
- 1I. Preheat the oven to 475°. In a small roasting pan, spread half of the onions, 1/4 cup of the parsley, 1 tablespoon of the thyme, and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and turn the oven down to 275°. Roast the duck for 3 hours or more, until the meat is very tender and most of the fat has rendered. 2. Meanwhile, in a large skillet, cook the back, neck and wing tips over low heat until well browned allover. Add the remaining onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until beginning to brown, about 3minutes. Add the wine and bring to a boil. Add the water, stock and sugar and simmer until reduced to 1 cup, about 1 hour. Strain the stock; skim off the fat. 3. When the duck is tender, transfer the halves to a work surface. Remove and discard any vegetables, fat and loose bones. Halve each half and transfer the duck to a rimmed baking sheet. Strain the pan juices into a saucepan and skim off the fat; boil until reduced to 1/4 cup. 4. Add the strained stock and the olives to the pan juices and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence. 5. Preheat the broiler. Season the duck with herbes de Provence, salt and pepper. Broil 10 inches from the heat for 5 minutes, or until the duck is hot and the skin is crisp. Pour the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 Teaspoons of parsley and 1 teaspoon of thyme and serve.
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stagia jovia
[email protected]This is a great recipe for a special occasion dinner. The duck is elegant and the flavors are sophisticated.
Andualem Tilahun
[email protected]I followed the recipe exactly and the duck turned out perfectly. The meat was tender and juicy and the flavors were amazing.
Aivaras Kersis
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The duck was delicious and the sauce was amazing.
Omshankar Mahara
[email protected]I'm not a big fan of duck, but I really enjoyed this recipe. The duck was cooked perfectly and the flavors were great.
Tuheed Alam
[email protected]This dish was amazing! The duck was cooked to perfection and the sauce was delicious. I will definitely be making this again.
Hendricks Yeboah
[email protected]I loved this recipe! The duck was so moist and flavorful. I will definitely be making this again.
DevDhan RAI
[email protected]This recipe is a keeper! The duck was fall-off-the-bone tender and the sauce was incredible. I will definitely be making this again.
Lewis Kalyata
[email protected]This is a great recipe for a special occasion dinner. The duck is elegant and the flavors are sophisticated. I highly recommend it.
Meylina Marte
[email protected]I'm not a big fan of duck, but I really enjoyed this recipe. The duck was cooked perfectly and the flavors were well-balanced. I would definitely make this again.
Kix Azure
[email protected]This dish is a bit time-consuming to prepare, but it's worth the effort. The duck is incredibly flavorful and the sauce is divine. I served it with roasted potatoes and green beans and it was a perfect meal.
Faizan Star
[email protected]I love this recipe! The duck is always so tender and juicy. I also appreciate that it's a one-pot meal, which makes cleanup a breeze.
Tanisha Islam Tonni.
[email protected]This was my first time cooking duck and I was really impressed. The recipe was easy to follow and the duck turned out perfectly. It was moist and flavorful and the sauce was to die for. I will definitely be making this again.
Santosh Chauhan
[email protected]I've made this dish several times and it's always a hit. The slow cooker makes it so easy to prepare and the results are always delicious. I highly recommend it!
Vanessa Alarid
[email protected]This duck recipe is a winner! The meat was fall-off-the-bone tender and the flavors were amazing. I especially loved the combination of green olives and herbes de Provence.