The French Cookbook

Duck with Olives and Mushrooms

Canette aux Olives et aux Champignons

 

 

1 4 lb whole duck

Salt and pepper

2 Tbsp olive oil

2 Tbsp butter

1 onion, chopped

1 Tbsp tomato purÈe

1/2 tsp dried thyme

1/2 tsp dried rosemary

1 bay leaf

8 oz green olives, pitted

10 oz small button mushrooms, halved

 

 

Prick the skin of the duck all over with a fork; sprinkle the surface with salt and pepper. Heat the oil and the butter in a large pot and brown the duck on all sides for about 20 minutes. Remove the duck and discard excess fat from pot, except for 1 Tbsp. Cook the onion in the same pot until transparent; add the tomato purÈe, thyme, rosemary, bay leaf and 3/4 cup of white wine. Cook until thickened. Return the duck to the pot, cover and simmer about 1h15, turning it from time to time and basting it with the cooking juices. Add the olives and the mushrooms; cook another 30 mn, adding a little bit of water if necessary. When the duck is done, carve it and set the pieces on a warm serving platter. Surround the duck with the olives and the mushrooms. Pour the leftover wine in the pot and bring to a boil, deglazing the cooking juices with a wooden spoon. Simmer for 3 minutes, strain the sauce into a gravy boat and serve alongside the duck.

Serves 4