Slow-Cooked Duck with Green Olives and Herbes de Provence
This is the most forgiving and delicious duck recipe you’ll ever find. By slow-cooking duck with aromatics until it’s as tasty and tender as confit, then broiling it until the skin is shatter-crisp, Paula Wolfert manages to play to all of the bird’s strengths. If you’re feeling lazy, you can simply serve the duck with the strained pan juices and forego the stock and olive sauce altogether. If you’re feeding a crowd, you can cook three ducks in a large roasting pan, increasing the onions and aromatics slightly and allowing just a little more cooking time. And you can prepare the dish two days ahead and finish it off at the last moment. Just be sure to have the butcher cut the duck for you—that’s the only step that can be tricky. Slideshow: Great Recipes from Paula Wolfert
The recipe can be prepared through Step 4 up to 2 days ahead. Cover and refrigerate the duck and sauce separately. Allow the duck to come to room temperature before broiling it.
Herbal, dense Provençal red.