Braised Duck With Olives Recipe
Ingredients
| Duck | 5 Pound | |
| Butter | 2 Tablespoon | |
| Onion | 1 Medium, sliced | |
| Port | 1/4 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Chicken stock | 1 1/4 Cup (16 tbs) | |
| Bouquet garni | ||
| 2 tomatoes peeled, seeded and cut in strips | ||
| Flour | 2 Teaspoon | |
| Stuffed olives | 12 Large, garnish | |
| Poultry pins or trussing needle and string | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Truss the duck and brown it in butter for 10-15 minutes in a deep flameproof casserole.
When evenly browned, pour off fat and add onion; cover and cook over moderately low heat until onion is soft.
Moisten bird with the port, simmer until liquid is reduced by half, stir in the paprika and cook 2-3 minutes.
Add stock and bouquet garni and season lightly.
Cover casserole and cook gently on top of the stove or in a moderate oven (350°F) for 1 1/2 hours or until duck is tender.
Remove duck from casserole and keep hot; discard the bouquet garni.
Skim fat from pan.
For sauce: mix flour to a smooth paste with 1 tablespoon liquid from the pan, return this to the remaining liquid and stir over moderate heat until boiling.
Simmer 5 minutes, add tomatoes and olives, reheat and taste for seasoning.
Divide duck into 4 portions, arrange on a hot platter and spoon over the sauce.
Garnish with parsley.
Serve with green peas or beans and very tiny roast potatoes.
When evenly browned, pour off fat and add onion; cover and cook over moderately low heat until onion is soft.
Moisten bird with the port, simmer until liquid is reduced by half, stir in the paprika and cook 2-3 minutes.
Add stock and bouquet garni and season lightly.
Cover casserole and cook gently on top of the stove or in a moderate oven (350°F) for 1 1/2 hours or until duck is tender.
Remove duck from casserole and keep hot; discard the bouquet garni.
Skim fat from pan.
For sauce: mix flour to a smooth paste with 1 tablespoon liquid from the pan, return this to the remaining liquid and stir over moderate heat until boiling.
Simmer 5 minutes, add tomatoes and olives, reheat and taste for seasoning.
Divide duck into 4 portions, arrange on a hot platter and spoon over the sauce.
Garnish with parsley.
Serve with green peas or beans and very tiny roast potatoes.
Chef
