It is Duck recipe day today! I could never understand why duck is getting such a bad rap because of its fat content. A duck recipe where the fat is not visible is worth trying out.
The video below is a slideshow of images taken while preparing Slow Cooked Duck with Green Olives and Herbes de Provence. By looking at the images you may say that it takes too long to prepare; just remember that great recipes often take the longest to prepare.
In the Caribbean, meat and poultry are cooked until very little fat is visible. When frying Griot that another question. Many people love to see the fat attached to pork skin. Griot is a national dish of Haiti.
A slow cooked duck dish is worth trying. There are many family recipes that I am sorry to say I cannot share. That’s why they are secret recipes. Sorry guys! 🙂
I wanted to share a recipe that was inviting and fairly easy for you to make. When they say that the internet is full of information, it is true. There are tons of duck recipes on the web, but most of them did not have that tasty wow factor I wanted.
I love browsing for food recipes. When I found this recipe, Slow Cooked Duck Green Olives, and Herbes de Provence, it was like a match made in food heaven. No, seriously! Take a look at the original recipe, here.
I changed a few things in the original recipe because I wanted it to be a bit more my liking and spicier. For example, I used fresh tomatoes instead of tomato paste, homemade chicken broth, more wine and I added a seeded hot pepper, habanero to be exact.
Now how about heading into your kitchen to make this delicious dish. But first, let’s get down to business.
I chose fresh tomatoes over tomato paste because of preference. I thought it gave the dish a great finish. As far as dry white wine, make sure you buy a wine you would drink. I am not referring to a $5 or $7 bottle of wine. I am referring to a good and tasty wine you enjoy.
Homemade chicken stock!!! There is nothing better than homemade chicken stock. I usually make my own. I either use the leftover liquid from making chicken in my crockpot or my own chicken stock recipe.
You can also use store-bought chicken broth if you prefer. Always make sure you buy the low sodium kind. A low sodium chicken stock allows you control the sodium content in your dish. And it is much healthier also.
Now, are you ready to make this dish! How about making it for the holidays or even make it part of your next Sunday dinner.
- 2 large onions coarsely chopped
- 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
- 1 tablespoon plus 1 teaspoon thyme
- 8 garlic cloves halved
- 2 bay leaves cut in half
- 1 large celery rib sliced 1/4 inch thick
- One 5 1/2-pound duck halved, with backbone, neck and wing tips removed and reserved
- Kosher salt
- Freshly ground pepper
- Herbes de Provence
- Olive oil
- 1 cup of chopped tomatoes
- 1/2 cup dry white wine
- 2 cups lukewarm water added less water because of the tomatoes
- 1 cup chicken stock preferably homemade
- ½ of a hot pepper seeds removed
- 3 whole cloves
- Pinch of sugar
- 1 1/2 cups pitted French green olives rinsed (or regular green or black olives)
- Preheat the oven to 475°. In a roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery.
- Cut the duck in quarters. Remove wings tips and discard if prefered. Clean with lemon, rinse and pat dry (if preferred). Set aside.
- In a small bowl mix 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbes de Provence.
- Prick the duck skin all over with a fork and rub with herbs and spice mixture 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 reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.
- Meanwhile, in a large skillet, add very little olive oil, cook the heart, liver, neck and wing tips (if not discard) over low heat until well browned all over. Add the remaining chopped onions and cook over moderate heat until browned, about 4 minutes. Add chopped tomato and cook for about 5 - 7 minutes. Add the white wine and bring to a boil. Add the water, chicken stock, hot pepper, whole cloves and sugar and simmer until the stock is reduced to 1 cup, about 1 hour. Strain the stock and skim the fat from the surface.
- When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.
- Strain the juices from the roasting pan into a saucepan and skim off the fat; boil the strained juices until reduced to 1/4 cup. Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.
- Preheat the broiler. Season the duck with herbes de Provence, salt and pepper. Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Spoon the sauce onto a platter and set the duck on top.
- Mix the leftover liquid or sauce from the roasted duck and the cooked sauce prepared. Add olives and additional seasoning if necessary
- Sprinkle with the remaining 2 teaspoons of chopped parsley and 1 teaspoon of thyme and serve.