Crisp Roast Duck with Olives
A luxurious roast duck recipe that produces tender, succulent meat with crispy skin, complemented by a rich olive sauce. The slow roasting process also yields precious duck fat that can be saved for future cooking.
Ingredients
- •1 whole duck, about 4 pounds
- •2 cups homemade chicken stock
- •1 tbsp tomato purée, dried herbs, fennel seeds, bay leaf
- •⅔ cup pitted green olives
Cooking Instructions
- 1.
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.
- 2.
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.
15 min
- 3.
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.
240 min
- 4.
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.
20 min
- 5.
Cut the duck into pieces and serve with the sauce.
10 min
