Duck with Green Picholine Olives
Daniel Boulud | Yield: 4-6
The green Picholine olives in Chef Daniel Boulud's braised duck provide juicy bites of tart, salty flavor.
- 4-6 Moulard Duck Legs, about 3 lbs
- Kosher salt
- Coarsely-ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 carrots, peeled and chopped
- 1/4 pound Applewood Smoked Bacon, sliced, cut into 1/4-inch pieces
- 2 small onions, peeled, trimmed and chopped
- 2 small turnips, peeled and diced
- 1/2 cup green Picholine olives, pitted
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 cups chicken stock
- The night before you plan to serve the dish, place a rack in the lower third of the oven. Preheat oven to 350 degrees F.
- Season the duck with salt and pepper. Heat the olive oil in a medium cast-iron pot or Dutch oven over medium-high heat. Add the duck legs and sear until golden brown on all sides, 7 to 10 minutes.
- Transfer the duck to a platter. Pour off the excess fat from the pot. Return the duck to the pot along with the bacon and cook, stirring, over medium-high heat for 5 to 6 minutes. Spoon out any fat out of the pot. Add the carrots, onions, turnips, olives, thyme, and bay leaf, and pour in the stock. Transfer the pot to the oven and braise, covered, for 2 hours, until the duck is tender. Chill overnight.
- Preheat oven to 350 degrees F. Remove the layer of fat from the top of the sauce and heat the duck in the oven for 30 minutes. Remove the thyme sprigs and the bay leaf and serve.