Braised Duck With Olives Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Duck5 Pound
 Butter2 Tablespoon
 Onion1 Medium, sliced
 Port1⁄4 Cup (4 tbs)
 Paprika1 Teaspoon
 Chicken stock1 1⁄4 Cup (20 tbs)
 Bouquet garni1
 Tomatoes2 , peeled, seeded and cut in strips
 Flour2 Teaspoon
 Green olives12 Large, pitted or stuffed with pimiento, drained
 Parsley1 Tablespoon (for garnish)

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.
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