Duck with olives
- Preparation : 35 minutes
- Cooking : 130 minutes
- Portions : 4
- 1 whole Brome Lake duck, ready to cook, weight approximately 2.5 kg (5.5 lbs)
- Salt and pepper
- 1 Spanish onion cut in half and chopped finely
- 2 peeled carrots, cut in small pieces
- 170 ml (2/3 cup) dry white wine
- 250 ml (1 cup) duck stock or flavourful chicken broth
- 2 bay leafs
- 15 ml (1 tablespoon) pickled green peppercorns
- 3 ml (1/2 teaspoon) dried thyme
- 3 sprigs parsley
- 1 540 ml (19 oz.) can of Italian tomatoes, drained
- 1 large red pepper, trimmed and cut into bite-size pieces
- 170 ml (2/3 cup) pitted black olives, any variety
- 170 ml (2/3 cup) pitted green olives, any variety
Preheat oven to 220 °C (425 °F). Remove the rump from the duck and any excess skin around the cavity and neck. Tie the legs, if desired, then season the duck with oil, salt and pepper to taste. Place it in a roasting pan and surround it with the onion and carrots. Put into the oven and cook for 20 minutes or until the duck is browned.
Remove the roasting pan from the oven, then place it on a stove element on high heat. Add the wine and reduce the liquid for 3-4 minutes. Add the duck stock, the italian tomatoes and bay leafs and bring to a boil. Cover the duck with aluminum foil and put it back in the oven at 375 °F (190 °C) and cook for 75 minutes more.
Remove the roasting pan from the oven. Place the duck on a large plate and cover it again with aluminum foil. Strain the cooking liquids and remove the fat, then place the liquid back in the roasting pan with the cooked vegetables. Add the green peppercorns, thyme and parsley and mix together. Put the duck back into the roasting pan, surrounding it with the remaining ingredients.
Put the duck back into the oven for 30 minutes, uncovered. Baste it with the juices every 5 minutes while cooking. Cook until it is a deep golden colour and the juices run clear from the thigh when pierced with the tip of a knife or until the internal temperature reaches 82° C (180° F). Carve the duck into pieces. Divide among the plates then garnish with the olive sauce left in the pan and accompanied with rice on the side. Serve immediately.
Recipe developed by Nicolas Vallée, professional chef
Tips and tricks
A recipe for whole duck that is sure to please. Use good quality olives for the best flavour.