Duckling With Olives

Recipe Ingredients

6 lbs	2724g / 96oz	Ready-to-cook duckling
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Flour
1 cup	237ml	Consomme
1		Bay leaf
1		Thyme
2 sections		Parsley
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
36		Green olives - pitted

Recipe Instructions

In large saucepan, heat butter. Add duckling and cook until well browned on all sides. Remove duckling and set aside. Pour fat off pan, leaving only 1 tablespoon of fat.

Add flour, and cook until flour is well browned. Stir in consomme. Add bay leaf, thyme, parsley, salt, and pepper. Return duckling to pan. Bring to boil. Cover and simmer for 1 hour, or until meat is tender. Remove duckling to heated serving dish. Carve and arrange.

Meanwhile, cook olives for 5 minutes in boiling water. Drain. Add to pan in which duckling cooked. Cook 5 minutes. Pour olive sauce over meat. Serve hot.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.