Caneton Rôti Sauce Olives et Ports (Roast Duckling with Olives and Port)

Name: Caneton Rôti Sauce Olives et Ports (Roast Duckling with Olives and Port)
Ingredients: 1 4-½ pound duck; Salt; Pepper; 2 tablespoons olive oil; 1 ½ cups finely chopped carrots; 1 ½ cups finely chopped onions; 6 garlic cloves, unpeeled; ½ cup peeled, chopped tomato; ⅛ teaspoon cinnamon; ¼ teaspoon allspice; ⅛ teaspoon cayenne; 1 teaspoon salt; Freshly ground pepper; 1 bouquet garni (1 sprig each of parsley and thyme, 1 bay leaf, and 3 whole cloves, tied in a square of cheesecloth); ½ cup brandy or cognac; 1 ¼ cups dry white wine; ½ cup pitted green olives, drained and rinsed; 1 tablespoon finely chopped parsley

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Roast duckling with olives and port, served with steamed potatoes or on the bone—flavorful and elegant, perfect for special dinners.

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Ingredients

1 4-½ pound duck
Salt
Pepper
2 tablespoons olive oil
1 ½ cups finely chopped carrots
1 ½ cups finely chopped onions
6 garlic cloves, unpeeled
½ cup peeled, chopped tomato
⅛ teaspoon cinnamon
¼ teaspoon allspice
⅛ teaspoon cayenne
1 teaspoon salt
Freshly ground pepper
1 bouquet garni (1 sprig each of parsley and thyme, 1 bay leaf, and 3 whole cloves, tied in a square of cheesecloth)
½ cup brandy or cognac
1 ¼ cups dry white wine
½ cup pitted green olives, drained and rinsed
1 tablespoon finely chopped parsley