Duck In Olives Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 500°F.
• Season each duck inside and out with salt and pepper. Using knife, skewer, or sharp fork, prick skin of each bird all over 20 to 30 times, taking care not to let knife puncture flesh (it's helpful to hold knife nearly parallel to duck and then slide it in). Stuff each cavity with 1 neck; 1/2 of thyme and garlic; 8 shallot halves; and 1/4 of fennel. Using kitchen string, tie legs loosely together.
• Transfer ducks, breast sides up, to rack set in large roasting pan. Cover loosely with foil and roast 15 minutes. Reduce heat to 300°F and continue to roast, basting every 30 minutes and skimming fat from pan juices occasionally, 3 hours.
• Remove foil from ducks. Stir remaining fennel into pan juices and roast 30 minutes more. Stir olives into pan juices and roast until duck skin is dark golden and crisp and meat is tender, about 30 minutes more (total roasting time: about 4 1/4 hours). Transfer ducks to cutting board.
• Remove rack from roasting pan. With slotted spoon, remove fennel and olives from pan juices and place in blender. Pour pan juices into 1-quart glass measure. Skim fat off top and reserve for another use. Add juices to fennel and olives in blender, then add lemon zest and juice. Purée until smooth. Taste and add salt and pepper and additional lemon juice if desired.
• Remove confit vegetables from cavities and carve ducks. Arrange meat and vegetables on platter. Garnish with chopped fennel fronds. Serve sauce alongside.

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.

Steps:

• Preheat oven to 350 degrees.
• Prick the duck all over the skin with a two-pronged fork. Insert the onion slices and garlic cloves inside the duck. Truss the duck. Place it breast side up in a shallow baking or roasting pan and arrange the neck, if available, around it.
• Place the duck in the oven and bake one hour.
• Meanwhile, put the olives in a small saucepan and half of the white wine. Let simmer five minutes. Drain.
• Heat the oil in a shallow ovenproof casserole. Add the chopped onion and minced garlic, and cook, stirring, until onion is wilted. Add the sherry, one-half cup chicken broth, carrots, parsley, thyme, bay leaf, peppercorns and salt. Set aside.
• When the duck has baked for one hour, remove it from the oven.
• Transfer the duck to a flat surface and cut it into quarters.
• Pour the fat from the roasting pan. Add the remaining white wine, cooking over moderate heat and stirring to dissolve the juices that cling to the bottom and sides of the pan. Pour the pan liquid into the casserole containing the vegetable mixture. Let simmer five minutes.
• Arrange the duck pieces skin-side-up over the vegetables, spooning some of the sauce over the pieces. Return to the oven and bake one hour.
• Transfer the duck pieces to a serving dish.
• Place a sieve inside a saucepan. Skim off any more fat from the duck. Pour and scrape the vegetables and nonfat pan juices into the sieve and strain. Press the solids with the back of a heavy spoon to extract as much liquid as possible. Discard the solids. Add three or four additional tablespoons of chicken broth if desired and add the olives. Heat the sauce and pour it over the duck.