Crisp Roast Duck With Olives

1. 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. 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.

3. 3

   Put on a rack and roast upside down for 3 hours at 250u00b0 F (200u00b0 F convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 350u00b0 F (325u00b0 F convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.

4. 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.

5. 5

   Cut the duck into pieces and serve with the sauce.

* Per serving · 4 servings · Values may vary.

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