Crisp Roast Duck with Olives
Crisp Roast Duck with Olives is a flavorful Continental Global Delicacies dish prepared with quality ingredients. This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionThis recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat.
No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.
Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside.
Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath.
Rub all over with salt and sprinkle some inside the cavity.
Put on a rack and roast upside down for 3 hours at 250° F (200° F convection).
Drain the fat into a bowl, set the duck the right way up and increase the heat to 350° F (325° F convection) for 45 minutes longer, till nicely browned.
Leave to stand for 15 minutes, loosely covered with foil.
Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan.
Simmer the olives in water for 2 minutes to temper the flavor, then strain and stir into the sauce.
Cut the duck into pieces and serve with the sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.