Braised Duck With Olives Recipes

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ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA



Italian Red-Wine Braised Duck with Olive Gremolata image

Provided by David Tanis

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

4 Muscovy duck legs (about 4 pounds), untrimmed
Salt and pepper
1/2 teaspoon coriander seed, toasted and coarsely ground
1/2 teaspoon fennel seed, toasted and coarsely ground
2 tablespoons olive oil
2 cups finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 large thyme sprig
1 bay leaf
1 4-inch strip of orange peel, pith removed
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup chopped canned or fresh tomatoes
1 cup dry red wine
3 cups chicken broth
Pinch cayenne or red pepper, optional
Olive gremolata for garnish (recipe here)

Steps:

  • Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
  • Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
  • Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
  • Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
  • Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.

SPICE-RUBBED DUCK LEGS BRAISED WITH GREEN OLIVES AND CARROTS



Spice-Rubbed Duck Legs Braised with Green Olives and Carrots image

Categories     Duck     Garlic     Olive     Onion     Braise     Broil     Dinner     Spice     Brandy     Carrot     White Wine     Winter     Coriander     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings (plus leftovers)

Number Of Ingredients 17

1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
4 teaspoons coarse kosher salt
10 whole duck leg-thigh pieces (about 7 3/4 pounds), trimmed of excess skin and fat
1/4 cup brandy
1 cup dry white wine
1 1/2 cups low-salt chicken broth
2 medium onions, halved, cut into 1/2-inch thick wedges
6 garlic cloves, peeled
3 (3x1/2-inch) strips lemon peel (yellow part only)
2 bay leaves
3 carrots, peeled, halved lengthwise, cut crosswise into 1-inch pieces
1 cup picholine* or other brine-cured green olives
2 teaspoons honey (optional)
*A medium-size, firm brine-cured green olive; can be found at the deli counter of some supermarkets and at specialty foods stores.

Steps:

  • Toast first 4 ingredients in medium skillet over medium heat until fragrant, about 2 minutes. Transfer to mortar or spice grinder; grind to coarse powder. Transfer to small bowl; stir in salt. Arrange duck legs on rimmed baking sheet; sprinkle spice mixture over all sides. Refrigerate uncovered overnight.
  • Preheat oven to 300°F. Pat duck gently to remove moisture, removing as little spice mixture as possible. Heat heavy large skillet over medium-high heat. Working in batches, cook duck, skin side down, until skin is crisp and brown, about 7 minutes. Turn duck legs and cook until brown, about 3 minutes longer, draining fat from skillet between batches. Transfer duck legs to roasting pan, skin side up. Pour fat from skillet. Remove skillet from heat; add brandy. Bring to boil over medium-high heat, scraping up browned bits. Add wine. Boil until liquid is reduced by half, about 3 minutes. Add broth; bring to boil. Pour mixture over duck in pan. Tuck onion wedges, garlic cloves, lemon peel, and bay leaves between duck legs. Scatter carrots and olives over. Cover with foil. Braise duck in oven 1 hour. Turn legs over; allow vegetables to fall into broth. Cover; braise until duck is tender and meat is falling from bones, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm in 350°F oven 20 minutes.
  • Preheat broiler. Transfer 6 duck legs, skin-side up, to rimmed baking sheet. Tent with foil (cover and chill remaining 4 legs for leftovers). Transfer vegetables and olives from sauce to bowl; cover to keep warm. Spoon fat from sauce in roasting pan. Transfer remaining sauce to large skillet. Simmer sauce over medium-high heat until reduced to 1 cup, about 10 minutes. Season with salt and pepper, and honey, if desired. Keep warm.
  • Meanwhile, place duck legs under broiler until skin is crisp, about 4 minutes, watching carefully to prevent burning. Transfer to serving platter, spoon vegetable mixture around duck legs, drizzle sauce over, and serve.

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES



Braised Duck Legs with Leeks and Green Olives image

Provided by Alice Waters

Categories     Duck     Olive     Braise     Leek     White Wine     Fall     Winter     Thyme     Parsley

Yield Makes 4 servings

Number Of Ingredients 13

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

Steps:

  • Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
  • Preheat the oven to 425°F.
  • In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
  • The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
  • Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
  • Variations
  • · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
  • · Substitute dry sherry for half the wine.
  • · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
  • · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS



Braised Duck With Green Olives and Kumquats image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced 1/4 inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives

Steps:

  • Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
  • Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
  • Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.

DUCK WITH OLIVES



Duck with Olives image

Provided by James Beard

Categories     Duck     Olive     Broil     White Wine     Summer     Grill     Grill/Barbecue     House & Garden

Number Of Ingredients 6

1 whole duckling
1/4 cup onion, finely chopped
4 tablespoons butter
1 cup white wine
1 cup small green Spanish Olives
salt and pepper to taste

Steps:

  • Broil (grill) duckling plain and season it with salt and pepper as you turn it. Serve it with the following sauce: Sauté onion in butter until just soft. Add white wine, olives and salt and pepper to taste. Let this cook down for five minutes and serve it over the duckling.

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