FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Braised Duckling with Olives

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass

BRAISED DUCKLING WITH OLIVES

 

Serves 6

Ingredients

• 3-4 tablespoons olive oil
• 1 duckling (such as Muscovy), 3¼ pounds
• 1 large onion, chopped
• 2 large carrots, sliced
• 2 large, ripe tomatoes, peeled, seeded, and chopped
• 3/4 cup white wine
• 2¼ cups duck or chicken stock
• scant 1 cup olives, pitted
• 1 heaping teaspoon potato starch
• salt and pepper
 

Directions

Heat the oil in a large heavy pan or a Dutch oven. Add the duckling and cook over low heat turning frequently for 5 minutes.

Add the onion and carrot and cook turning the duckling frequently for about 15 minutes until the vegetables have softened and the duckling is evenly browned all over.

Add the tomato and cook for 10 minutes then pour in the wine and stock and season with salt and pepper. Cover and simmer over low heat for 1 hour.

Meanwhile put the olives in a small pan pour in cold water to cover and bring to a boil then lower the heat and simmer for 1 minute. Drain well and cut each into two or three slices.

Remove the duckling from the pan and keep warm.

Pass the sauce through a food mill or press through a strainer into a clean pan.

Mix the potato starch with 2-3 tablespoons of the sauce in a bowl then stir into the pan with the olives.

Place the duckling into the pan and cook for 8-10 minutes. Lift out the duckling from the pan and carve.

Arrange the meat on a warm serving dish. Spoon the sauce over the top and serve with triangles of fried bread.
 

 

                    RELATED RECIPES

Duck Recipes       Apricot Brandied Duckling       Braised Duck with Ginger       Braised Duckling with Olives       Breast Agrodolce       Canton Duck       Colonial Duckling w/Fruited Rice       Crisp Roast Duck, Port Wine       Duck with Apple Walnut Stuffing       Duck with Anchovies & Capers       Duck Breast with Cherries       Duck Breasts with Mango       Duck Breasts w/Orange Cherry       Duck Breasts with Spring Veges       Duck with Cherry Rice Stuffing       Duck Cooked In Beer       Duck with Clementine Compote       Duck with Figs & Grand Marnier       Duck with Green Peppercorns       Duck with Sauerkraut       A Duck In Thyme       Duck Vindaloo       Five Spice Duck       Grilled Chipotle Duck Breasts       Grilled Duck Breast with Wild Rice       Grilled Lemongrass Duck       Honey Thyme Duck Breasts       Honeyed Duck Breasts       Honey Duck, Cherry Salsa       Horseradish Stuffed Duck Breast      Marinated Duck Breasts       Peking Duck, Orange & Scallion       Pomegranate Duck       Roast Duckling w/Cherry Sauce       Roasted Duck w/Cranberry Sauce       Roasted Duck with Dried Plums       Roast Duck w/Quince Escabeche       Sauteed Duck Breast       Thai Roast Duck       Whole Roast Duckling
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.