Ingredients
- 1 Pekin duck, about 3 1/2 pounds
- Salt and pepper
- 5 branches fresh thyme
- 5 stalks fresh rosemary
- 2 cups chicken stock
- 2 cups pinot noir or similar red wine or port
- 2 medium carrots, scraped and sliced
- 1 stalk celery, chopped
- 1 small onion, quartered
- 2 bay leaves
- Thinly peeled rind of 1 lemon
- 8 ounces picholine or similar green olives, pitted
- 1 teaspoon flour (optional)
- 1 teaspoon butter, melted (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
1856 calories; 166 grams fat; 54 grams saturated fat; 81 grams monounsaturated fat; 21 grams polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 50 grams protein; 305 milligrams cholesterol; 1329 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 300 degrees. Remove the duck’s wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
- Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
- Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
- Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
- To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.
1 hour 45 minutes
Dining and Cooking