Crisp Roast Duck with Olives

Name: Crisp Roast Duck with Olives
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters homemade chicken stock; 1 duck, about 4 pounds; 158 milliliters pitted green olives; 1 Tbsp tomato purÃ©e, dried herbs, fennel seeds, bay leaf; 1 Tbsp tomato purée, dried herbs, fennel seeds, bay leaf

Crisp Roast Duck with Olives

This recipe serves 4. One portion of this dish contains around 25g of protein, 80g of fat, and If you have chicken stock, duck, olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

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.

Ingredients you will need

Duck Fat

Whole Duck

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Whole Duck

Salt

Dry Seasoning Rub

Equipment you will use

Skewers

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.

Ingredients you will need

Whole Duck

Equipment you will use

Bowl

Aluminum Foil

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.

Ingredients you will need

Chicken Stock

Olives

Tomato

Herbs

Sauce

Water

Equipment you will use

Frying Pan

Cut the duck into pieces and serve with the sauce.

Ingredients you will need

Sauce

Whole Duck

Raynaudes Secret

Baked olives: it is a revelation how olives are transformed by heating, their flavor mellowed and softened. Next time you wish to serve olives with drinks, try baking them.

Ingredients you will need

Olives

Cut a square of foil and put in a small baking dish, pulling up the sides. Put rinsed olives in the middle with a splash of olive oil, half a dozen peppercorns, a halved clove of garlic, a few coriander seeds, a bay leaf and a strip of orange zest. Wrap in the foil to enclose the olives completely then bake at 350° F (325°F convection) for 10 minutes or up to half an hour.

Ingredients you will need

Whole Coriander Seeds

Orange Zest

Peppercorns

Olive Oil

Bay Leaves

Garlic

Olives

Clove

Wrap

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Serve in the foil parcel.

Equipment you will use

Aluminum Foil

From A Table in the Tarn by Orlando Murrin. Text copyright © 2009 by Orlando Murrin and Peter Steggall; photographs copyright © 2009 by Jonathan Buckley. Published by Stewart, Tabori & Chang, an imprint of Harry N. Abrams, Inc.