Canard Aux Olives
Ingredients
Directions
Prepare and cook the duck
Prepare the duck as you would for braising.
When the duck is nearly done, blanch the olives.
Finish the sauce and serve
Add the olives to the sauce in which the duck was cooked.
Simmer the sauce over low heat until the olives are tender.
Serve the olives around the duck on a platter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Duck
- Provides the main meat and the fat and juices that flavour the braising sauce.
- Olives
- Add a salty, briny flavour and become tender as they simmer in the sauce.
The step that matters
Simmering the olives in the sauce until tender. Olives need gentle, low heat to soften without the sauce reducing too quickly or toughening. Blanching first helps reduce their bitterness and excess brine, so the finished sauce tastes balanced rather than harsh.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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