Braised Duck With Olives Recipe

Name: Braised Duck With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pekin duck, about 3 1/2 pounds; Salt and pepper; 5 branches fresh thyme; 5 stalks fresh rosemary; 2 cups chicken stock; 2 cups pinot noir or similar red wine or port; 2 medium carrots, scraped and sliced; 1 stalk celery, chopped; 1 small onion, quartered; 2 bay leaves; Thinly peeled rind of 1 lemon; 8 ounces picholine or similar green olives, pitted; 1 teaspoon flour (optional); 1 teaspoon butter, melted (optional)

Servings: persons

1 Pekin duck, about 3 1/2 pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)

1
Preheat oven to 300 degrees.
2
Remove the duck's wings, giblets and neck; rinse inside and out and dry.
3
Prick the skin of the breast and thighs with a fork.
4
Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
5
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.
6
Bring stock and wine to a boil in a small pan; pour over the duck.
7
Add the vegetables, bay leaves, lemon rind and several grindings of pepper.
8
Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
9
Remove duck and cover loosely.
10
Strain the stock, discard the vegetables and spoon off the fat.
11
Boil stock until reduced to about 1 cup, about 10 minutes.
12
Add the olives for the final 3 to 4 minutes.
13
(You may thicken stock slightly with a roux of flour and butter.)
14
Adjust seasonings.
15
To serve, thinly slice the breast lengthwise.
16
Separate legs from thighs.
17
Pour on sauce.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Pekin duck, about 3 1/2 pounds, Salt and pepper, 5 branches fresh thyme, 5 stalks fresh rosemary, and more.

Yes, Braised Duck With Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Duck With Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions