Duck With Stuffed Olives Recipe
Ingredients
| Giblets | 5 pound, cut into pieces | |
| Stock | ||
| Carrots | 2 , cut in to chunks | |
| Onion | 1 | |
| Strip of orange peel 1 | ||
| Parsley sprigs | 2 | |
| Juniper or all spice berries 6 | ||
| Water 2 1/2 cups | ||
| Butter or chicken fat 3 tablespoons | ||
| Dry white bread crumbs 1/2 cup | ||
| Stuffed green olives 24 | ||
| Small carrots, finely sliced 3 | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Prick duck skin in several places. Chill pieces while making stock.
2. In a saucepan, simmer duck giblets (except liver) and all the stock ingredients for 40 minutes.
3. Strain, and measure the stock. You should have about 2 cups liquid.
4. Heat the butter or chicken fat in a heavy kettle.
5. Season the duck pieces with salt and pepper, and brown them in the fat.
6. Reduce the heat, cover and cook very slowly for 10 minutes.
7. Sprinkle the bread crumbs over the duck, and pour the strained stock over.
8. Dip the olives in boiling water for 1 minute, and add them to the duck with the sliced carrots.
9. Heat until the stock is simmering.
10. Cover, and simmer for 45 minutes or until the duck pieces are tender.
2. In a saucepan, simmer duck giblets (except liver) and all the stock ingredients for 40 minutes.
3. Strain, and measure the stock. You should have about 2 cups liquid.
4. Heat the butter or chicken fat in a heavy kettle.
5. Season the duck pieces with salt and pepper, and brown them in the fat.
6. Reduce the heat, cover and cook very slowly for 10 minutes.
7. Sprinkle the bread crumbs over the duck, and pour the strained stock over.
8. Dip the olives in boiling water for 1 minute, and add them to the duck with the sliced carrots.
9. Heat until the stock is simmering.
10. Cover, and simmer for 45 minutes or until the duck pieces are tender.
Chef
