SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE PROVENCE

SLOW-COOKED DUCK WITH GREEN OLIVES AND HERBES DE PROVENCE image

Yield 2 - 4

Number Of Ingredients 15

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Ingredients

2 medium onions, coarsely chopped
1/4. cup plus 2 teaspoons coarsely chopped flat-leaf parsley
4 teaspoons chopped thyme
8 garlic cloves, halved
2 bay leaves
1 large celery rib, sliced 1/4 inch thick
One 5 ½ -pound duck, halved and backbone, neck and wing tips removed and reserved
Kosher salt and freshly ground pepper
Herbes de Provence
1 tablespoon tomato paste
1/2 cup dry white wine
3 cups water
1 cup chicken stock, preferably homemade
Pinch of sugar
11/2 cups French green olives (1/2 pound), rinsed and pitted

Steps:

1I. Preheat the oven to 475°. In a small roasting pan, spread half of the onions, 1/4 cup of the parsley, 1 tablespoon of the thyme, and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and turn the oven down to 275°. Roast the duck for 3 hours or more, until the meat is very tender and most of the fat has rendered. 2. Meanwhile, in a large skillet, cook the back, neck and wing tips over low heat until well browned allover. Add the remaining onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until beginning to brown, about 3minutes. Add the wine and bring to a boil. Add the water, stock and sugar and simmer until reduced to 1 cup, about 1 hour. Strain the stock; skim off the fat. 3. When the duck is tender, transfer the halves to a work surface. Remove and discard any vegetables, fat and loose bones. Halve each half and transfer the duck to a rimmed baking sheet. Strain the pan juices into a saucepan and skim off the fat; boil until reduced to 1/4 cup. 4. Add the strained stock and the olives to the pan juices and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence. 5. Preheat the broiler. Season the duck with herbes de Provence, salt and pepper. Broil 10 inches from the heat for 5 minutes, or until the duck is hot and the skin is crisp. Pour the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 Teaspoons of parsley and 1 teaspoon of thyme and serve.