Duck with Green Picholine Olives Recipe

Name: Duck with Green Picholine Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 6 duck legs (about 3 pounds); Coarse sea salt or kosher salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil; 1/4 pound sliced bacon, cut into 1/4-inch pieces; 3 carrots, peeled, trimmed, and diced; 2 small onions, peeled and chopped; 2 small turnips, peeled and diced; 1/2 cup green picholine olives, pitted; 2 sprigs fresh thyme; 1 bay leaf; 2 cups chicken stock or low sodium canned broth

Servings: persons

4 to 6 duck legs (about 3 pounds)
Coarse sea salt or kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 pound sliced bacon, cut into 1/4-inch pieces
3 carrots, peeled, trimmed, and diced
2 small onions, peeled and chopped
2 small turnips, peeled and diced
1/2 cup green picholine olives, pitted
2 sprigs fresh thyme
1 bay leaf
2 cups chicken stock or low sodium canned broth

1
The night before you plan to serve this dish, place a rack in the lower third of the oven and preheat the oven to 350F.
2
Season the duck with salt and pepper.
3
Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat.
4
Add the duck legs and sear until golden brown on all sides, 7 to 10 minutes.
5
Transfer the duck to a platter.
6
Pour off the excess fat from the pot.
7
Return the duck to the pot along with the bacon and cook, stirring, over medium-high heat for 5 to 6 minutes.
8
Spoon any fat out of the pot.
9
Add the carrots, onions, turnips, olives, thyme, and bay leaf, and pour in the stock.
10
Transfer the pot to the oven and braise, covered, for 2 hours, until the duck is tender.
11
Chill overnight.
12
Preheat the oven to 350F.
13
Remove the layer of fat from the top of the sauce and heat the duck in the oven for 30 minutes.
14
Remove the thyme sprigs and bay leaf and serve.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 to 6 duck legs (about 3 pounds), Coarse sea salt or kosher salt and freshly ground black pepper, 2 tablespoons extra virgin olive oil, 1/4 pound sliced bacon, cut into 1/4-inch pieces, and more.

Yes, Duck with Green Picholine 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.

Duck with Green Picholine Olives

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