Cook the Book: Braised Duck with Niçoise Olives and Rosemary

Name: Cook the Book: Braised Duck with Niçoise Olives and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 carrot, peeled and minced; 2 celery stalks, minced; 946 milliliters About chicken broth; 237 milliliters dry red wine; 8 duck legs; 2 Tbsps About extra virgin olive oil; 4 servings Kosher salt and freshly ground black pepper; 1 medium onion, peeled and minced; 2 fresh rosemary sprigs, leaves picked; 1 Tbsp tomato paste

Cook the Book: Braised Duck with Niçoise Olives and Rosemary might be just the main course you are searching for. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 896 calories, 94g of protein, and 47g of fat. Head to the store and pick up carrot, duck legs, chicken broth, and From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Preheat the oven to 325°F. Season the duck with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Oven

Heat a skim of oil, about 2 tablespoons, over medium-high heat in an ovenproof skillet large enough to hold the duck in a snug single layer. Working in batches, brown the duck legs, skin side down, about 7 minutes. Flip them and then brown the other side, about 4 minutes more. Reserve the browned duck legs on a plate.

Ingredients you will need

Duck Leg

Whole Duck

Cooking Oil

Equipment you will use

Frying Pan

Discard most of the oil, leaving just enough to coat the bottom of the skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, carrot, and celery. Fry the vegetables, stirring frequently and

Ingredients you will need

Vegetable

Carrot

Celery

Onion

adjusting the heat if necessary to prevent burning, until they soften and

become a richly caramelized brown, about 12 minutes.

Add the tomato paste and rosemary and cook, stirring frequently, until it concentrates and darkens, about 5 minutes. Deglaze the pan with wine, scraping the bottom with a spoon.

Ingredients you will need

Tomato Paste

Rosemary

Wine

Equipment you will use

Frying Pan

Return the duck to the pan, skin side down, adding any juices that have accumulated on the plate.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Add the olives and enough broth to barely cover.

Ingredients you will need

Olives

Broth

ring the broth to a simmer, then transfer the uncovered pan to the oven. Braise the duck in the oven, checking to make sure the liquid is simmering

Ingredients you will need

Broth

Whole Duck

Equipment you will use

Oven

Frying Pan

very gently. After 45 minutes, turn the legs over and continue cooking, basting

the duck with the braising liquid every 10 minutes until the meat is beginning

Ingredients you will need

Whole Duck

Meat

to shrink from the bone, about 45 minutes more.

Ingredients you will need

Bone

Spoon off and discard any fat that floats on the surface of the braising liquid. Adjust the seasoning with salt and pepper and serve in warm shallow bowls.

Ingredients you will need

Salt And Pepper

Seasoning