French cuisine · Meat & Kebab

Duck with Olives

Duck legs braised in white wine until tender, rounded off with green olives and orange zest.

Ingredients · for 4 servings

• 4 duck legs
• 150 g green olives
• 2 onions
• 2 carrots
• 3 cloves garlic
• 250 ml dry white wine
• 300 ml chicken stock
• 1 strip organic orange zest
• 2 sprigs thyme
• 1 bay leaf
• 1 tbsp flour
• Salt, pepper

Instructions

1. Pat the duck legs dry, salt and pepper them, and score the skin several times with a sharp knife without cutting into the meat.
2. Place the legs skin-side down in a cold Dutch oven without fat and fry over medium heat for 12-15 min. until plenty of fat has rendered and the skin is golden brown; turn, remove and pour off the fat, leaving 2 tbsp.
3. Roughly dice the onions and carrots, sauté in the remaining fat for 6 min., add the chopped garlic and cook for 1 min., then dust with the flour.
4. Deglaze with the white wine, scraping up the browned bits, and reduce for 3 min., then add the stock, thyme, bay leaf and orange zest.
5. Return the legs to the pot, braise covered at 160°C for 75-85 min. until the meat gives at the bone but still holds together.
6. Add the olives for the last 10 min., adjust the seasoning, remove the herbs and orange zest, and serve the legs with the sauce and olives.