Duck In Olives Recipes

BRAISED DUCK WITH OLIVES

Steps:

• 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.
• 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.
• 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.
• 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.
• To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

CRISP ROAST DUCK WITH OLIVES

Steps:

• 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 flavoring.
• Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.
• Put on a rack and roast upside down for 3 hours at 250° F (200° F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.
• Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
• Cut the duck into pieces and serve with the sauce.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

SLOW-COOKED DUCK LEGS WITH OLIVES

Steps:

• Trim all visible fat from the duck legs, then lay them in a large, broad skillet; they can overlap if necessary. Turn the heat to medium and add all the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low and cover.
• Cook, checking occasionally-the mixture should be bubbling gently when you remove the cover-until the duck is very tender, about 1 1/2 hours. Transfer the duck to a warm plate and cover (or put in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish, and serve.

SLOW-COOKED DUCK LEGS WITH OLIVES

Steps:

• Trim all visible fat from the duck legs, then lay them in a large, broad skillet. They can overlap if necessary. Turn the heat to medium, and add the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low, and cover.
• Check the mixture occasionally. It should be bubbling gently. Cook until the duck is very tender, about 1 1/2 hours. Remove the duck to a warm plate, and cover (or place in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish with parsley if you like, and serve.

BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS

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.

ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA

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.

DUCK WITH OLIVES

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.

DUCK IN OLIVES

Steps:

• Tie the spices in cheesecloth, set aside.
• Heat a stock pot with 1 tablespoon of the butter and the oil. Add the chicken wings and livers (or neck and giblets, if using), and cook, stirring often, until they begin to brown.
• Add the minced onions, and cook for 5-10 minutes more. Stir in the flour. Add the broth, the wine, the vermouth, the spice bag, and the tomato paste. Season with salt and pepper, and simmer gently, for about 2 hours, skimming the scum, from time to time.
• Bring a 6-cup saucepan, half-filled with unsalted water to a boil. Cook the olives 2 minutes, then drain, and rinse under cold water.
• Strain the sauce through a fine large sieve into another saucepan, of suitable dimensions and add the olives, discarding the solids, and spices, from the sieve. Simmer gently for an hour or more, until the sauce coats a spoon.
• Preheat the oven to 475 degrees, while the sauce cooks.
• Wash the duck, discarding (or reserving) any lumps of fat.
• Score the skin all over with a small sharp knife, rub with the remaining butter, and season the cavity, and flesh with salt and pepper. Tie the legs.
• Fit a roasting tin with a rack, put on the breast side down of the duck, and roast 20 minutes, basting. Flip, roast 20 minutes more, basting.
• Reduce thermostat to 350 degrees and roast until the duck registers 160 degrees (about 1 hour).
• Rest 20 minutes, then cut into pieces, as for chicken, and serve with the sauce all over.