Duck with Olives (Canard aux Olives)
1/2 lb green, pitted olives in brine (Provencal are good)
1/4 lb black, pitted olives in olive oil (Taggiasca work)
1 duck (about 2 1/2 lbs)
1 Tbsp. olive oil
3 Tbsp. white vermouth
1 cup chicken stock/broth
Salt & pepper

This is a classic recipe made all over France. This recipe differs from most in that it has green and black olives (most others just use green) and is a rendition from France, The Beautiful Cookbook.

Rinse the green olives in warm water then soak them for an hour in warm water, changing the water once. (This gets a lot of the salt out and softens them up a bit.) Salt & pepper the duck inside and out. In a Dutch oven (deep pot that can cozily fit the whole duck), heat the olive oil and brown the duck on all sides for about 15 minutes over medium-high heat. Discard the fat. Sprinkle the duck with vermouth, turn it and allow vermouth to evaporate. Pour in the stock, cover and simmer for about 45 minutes. Be sure to turn the duck a couple times. Remove the duck (keep it warm with foil). Skim and discard the fat. Reduce the remaining juices for a couple of minutes. Add the olives and simmer for a minute.
Carve the duck, set it on a warm platter and pour the olives and sauce over it all.

Serving Suggestions and Tips: Needless to say, this is a rich dish. A nice, inexpensive Bordeaux would go great with it. The 2001 Chateau Puygueraud is Maggie's choice.
Posted by Pat on December 13, 2006 6:12 PM

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