Braised, Stuffed Duck with Olives from Ten Vineyard Lunches by Richard Olney

Name: Braised, Stuffed Duck with Olives from Ten Vineyard Lunches by Richard Olney
Ingredients: 1 duck, weighing about 4–4½ lb; olive oil; salt; coarse mirepoix, made with 2 carrots and 1 large onion; 2 lb Swiss chard, green parts only; about 1 tbsp finely chopped fresh marjoram; duck heart, liver and fleshy lobes of gizzard, cut into small pieces; freshly grated nutmeg; freshly ground pepper; pinch of coarse salt; 1 garlic clove, peeled; 3–4 oz ricotta cheese (about ½ cup); few drops of lemon juice; few drops of olive oil or a bit of butter; 1 medium onion, finely chopped; large handful of fresh bread crumbs; stock made from neck and carcass chopped into pieces, wingtips and feet (blistered over a flame, skin rubbed off, rinsed); white wine; ¼ lb green olives in brine (picholine, if possible, not bottled)

app.ckbk.com

Ten or twelve years ago, while I was visiting Simone (Simca) Beck, she produced two ducks and asked me to invent’ something. The garden was full of chard, there was a remainder of brousse (ewe’s...

View full recipe on app.ckbk.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Dutch oven
Butcher's twine
Oven
Stove
Skillet
Mixing bowl
Chef's knife
Cutting board
Wooden spoon
Measuring cup
Colander
Kitchen towel

Ingredients

1 duck, weighing about 4–4½ lb
olive oil
salt
coarse mirepoix, made with 2 carrots and 1 large onion
2 lb Swiss chard, green parts only
about 1 tbsp finely chopped fresh marjoram
duck heart, liver and fleshy lobes of gizzard, cut into small pieces
freshly grated nutmeg
freshly ground pepper
pinch of coarse salt
1 garlic clove, peeled
3–4 oz ricotta cheese (about ½ cup)
few drops of lemon juice
few drops of olive oil or a bit of butter
1 medium onion, finely chopped
large handful of fresh bread crumbs
stock made from neck and carcass chopped into pieces, wingtips and feet (blistered over a flame, skin rubbed off, rinsed)
white wine
¼ lb green olives in brine (picholine, if possible, not bottled)