Pan-Roasted Duck with Olives

Name: Pan-Roasted Duck with Olives
Yield: makes 4 servings
Ingredients: 1 whole duck, the larger the better; 10 or more garlic cloves, peeled and lightly smashed; Several fresh thyme sprigs; 2 bay leaves; Salt and black pepper to taste; 1 cup fruity red wine; 1 cup chopped tomatoes (canned are fine), with their juice; 2 cups good-quality olives, preferably a combination of green and black; Chopped fresh parsley leaves for garnish

December 14, 2011

You can make this Provençal dish with whole duck, but it’s also great with legs. The covered pan-roasting does a good job of keeping the duck’s breast from drying out, while the legs become tender. It makes a lovely presentation, and the sauce is delicious. If you have only black olives, that’s fine, but add a tablespoon or two of capers to the mix. As with many (if not most) French dishes, this is best with bread and a salad.

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