Duck with Olives from Sud de France by Caroline Conran
It would be surprising not to notice that duck is a fundamental ingredient in Languedoc, often appearing in the form of duck breasts or confit. They also enjoy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 200 g stoned green olives
- 1 tbsp tomato paste
- 1 tbsp cornflour
- 1 tsp grated lemon rind
- 2-3 sprigs thyme
- 2 bay leaves
- 6-8 anchovy fillets
- 2-3 sprigs savory
- salt, pepper
- 500 ml dry white wine
- 500 ml chicken stock
- 1 tbsp olive oil
- 1 small onion, coarsely chopped
- 2 1/2 kg duck, with its giblets
- 1 tbsp duck fat
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