Canard aux Olives (Roast Duck with Olives)
Based on a recipe from Allard, this bistro favorite calls for a rich sauce, made by simmering green olives, herbs, and stock, to accompany roast duck.
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Measuring spoon
- Pot
- Stove
- Wooden spoon
- Slotted spoon
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Ladle
- Whisk
- Measuring cup
- Oven
- Paring knife
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Serving platter
- Spoon
- Pastry brush
- Tongs
- Colander
- Kitchen shears
- Aluminum foil
Ingredients
- 1⁄4 tsp. fennel seeds
- 12 parsley stems
- 8 black peppercorns
- 1 bay leaf
- 1 sprig thyme
- 3 tbsp. unsalted butter
- 1 tbsp. canola oil
- 2 lb. chicken wings or backs (if using backs, cut into 2" pieces)
- 1 (4 1/2 -lb.) muscovy duck, legs tied, neck and gizzards reserved
- Kosher salt
- freshly ground black pepper
- 3 medium yellow onions, minced
- 1 1⁄2 tbsp. flour
- 8 cups chicken stock
- 2 cups dry white wine
- 1⁄3 cup tomato paste
- 1 lb. large brine-cured green olives, pitted
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