Braised Duck With Green Olives And Kumquats Recipes

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BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS



Braised Duck With Green Olives and Kumquats image

Provided by Amanda Hesser

Categories     dinner, main course

Time 2h

Yield Serves 4

Number Of Ingredients 10

1 5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced 1/4 inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives

Steps:

  • Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
  • Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
  • Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.

BRAISED DUCK WITH OLIVES



Braised Duck With Olives image

Provided by Jason Epstein

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 Pekin duck, about 3 1/2 pounds
Salt and pepper
5 branches fresh thyme
5 stalks fresh rosemary
2 cups chicken stock
2 cups pinot noir or similar red wine or port
2 medium carrots, scraped and sliced
1 stalk celery, chopped
1 small onion, quartered
2 bay leaves
Thinly peeled rind of 1 lemon
8 ounces picholine or similar green olives, pitted
1 teaspoon flour (optional)
1 teaspoon butter, melted (optional)

Steps:

  • Preheat oven to 300 degrees. Remove the duck's wings, giblets and neck; rinse inside and out and dry. Prick the skin of the breast and thighs with a fork. Lightly season the inside with salt and pepper; stuff with thyme and rosemary.
  • Place duck, breast side down, in a large Dutch oven (preferably enamel-lined) over medium heat and brown on all sides, spooning off the fat as it renders.
  • Bring stock and wine to a boil in a small pan; pour over the duck. Add the vegetables, bay leaves, lemon rind and several grindings of pepper. Cover; braise in oven until the leg meat is firm and the breast brown throughout, about 1 hour.
  • Remove duck and cover loosely. Strain the stock, discard the vegetables and spoon off the fat. Boil stock until reduced to about 1 cup, about 10 minutes. Add the olives for the final 3 to 4 minutes. (You may thicken stock slightly with a roux of flour and butter.) Adjust seasonings.
  • To serve, thinly slice the breast lengthwise. Separate legs from thighs. Pour on sauce.

BRAISED DUCK LEGS WITH LEEKS AND GREEN OLIVES



Braised Duck Legs with Leeks and Green Olives image

Provided by Alice Waters

Categories     Duck     Olive     Braise     Leek     White Wine     Fall     Winter     Thyme     Parsley

Yield Makes 4 servings

Number Of Ingredients 13

4 duck legs (drumsticks and thighs, attached)
Salt
Fresh-ground black pepper
2 tablespoons olive oil
2 leeks, white and pale green parts only, washed and coarsely chopped
1 carrot, peeled and coarsely chopped
6 thyme sprigs, leaves only
6 parsley sprigs, leaves only
1 bay leaf
1 cup green olives
1/2 cup white wine
1 1/2 cups chicken broth
1 strip of lemon zest

Steps:

  • Trim the excess fat from duck legs. Several hours ahead or the night before, season with salt and pepper. Cover and refrigerate.
  • Preheat the oven to 425°F.
  • In an ovenproof skillet just large enough to hold the duck legs comfortably, heat the olive oil. Add the leeks and carrot. Cook over medium heat for 3 minutes. Stir in additional salt, thyme, parsley sprigs, bay leaf, and olives. Cook for 3 more minutes. Place the duck legs in the skillet, skin side down. Add to the skillet white wine and chicken broth with lemon zest.
  • The liquid should be about 1 inch deep; add more liquid if needed. Raise the heat, bring to a simmer, and immediately put the skillet in the oven. After 30 minutes, take the pan from the oven and turn the legs skin side up. If necessary, pour off and reserve some of the liquid so that all the duck skin is exposed. Turn the oven down to 325°F and continue cooking for 1 to 1 1/2 hours more. The duck is done when the skin is browned and the tip of a knife slips easily in and out of the meat.
  • Set the duck legs aside and pour the braising juices and vegetables into a small bowl. Allow the liquid to settle, then skim off and discard the fat. The duck legs will render a surprising amount of fat. Taste for salt and correct the seasoning if needed. If it's too thin, reduce the braising liquid to concentrate it. Pour the liquid and vegetables back into the skillet with the duck legs on top. Just before serving, return to a simmer and reheat for a few minutes.
  • Variations
  • · Pitted olives can be substituted, but use fewer, about 1/2 cup, and don't add them to the braise until the last 15 minutes of cooking.
  • · Substitute dry sherry for half the wine.
  • · Substitute dried fruit such as prunes or figs for the olives. Use red wine instead of white and add a piece of bacon or pancetta to the braise. Omit the lemon zest.
  • · Substitute chicken legs for the duck legs. Reduce the cooking time by 30 minutes.

BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS



BRAISED DUCK WITH GREEN OLIVES AND KUMQUATS image

Number Of Ingredients 10

1 5-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, sliced ?inch thick
4 large cloves garlic, peeled and smashed
1 cup white wine
2 fresh bay leaves
3 to 4 cups chicken broth
12 kumquats
8 green Cerignola olives.

Steps:

  • 1. Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate. 2. Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Saut?until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes. 3. Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce. Serves 4.

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