Stewed duck with red wine and olives
6 servings
30 minutes
Braised duck with red wine and olives is a true embodiment of European gastronomy, combining exquisite aromas and rich flavors. This dish hails from traditional French cooking methods where slow braising imparts tenderness and depth of flavor to the meat. The duck, infused with red wine, takes on a rich, velvety hue, while aromatic herbs and juniper berries add subtle woody notes to the composition. Olives added at the end bring a piquant touch and slight saltiness that highlight the complexity of taste. This dish is perfect for cozy family dinners or festive gatherings, especially when paired with mashed potatoes or polenta. The richness of flavors and textures makes it a true culinary masterpiece worthy of the finest European restaurants.
1
Make a paste from butter and flour and chill it.
- Butter: 25 g
- Wheat flour: 25 g
2
Preheat the oven to 180 degrees and place the baking tray to heat for a while.
3
Place the duck on the baking tray, back up, and put it in the oven for 20 minutes until the fat starts to render.
- Duck: 2 kg
4
Remove the duck from the oven and drain the melted fat.
- Duck: 2 kg
5
Cut and fry the bacon for about 5 minutes, then add finely chopped vegetables, garlic, and 1 teaspoon of salt, and fry for about 10 minutes until the vegetables are golden. Transfer the vegetables to a pot.
- Smoked bacon: 150 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Garlic: 3 cloves
- Juniper berries: 1 teaspoon
6
Place the duck on the vegetables, back down, and generously rub with salt and pepper.
- Duck: 2 kg
7
Pour the wine (it should reach the middle of the chicken; if not enough, add water).
- Dry red wine: 400 ml
8
Tie the herb branches and bay leaf together and place them in the pot.
- Fresh rosemary: 1 piece
- Sage: 1 piece
- Caraway: 1 piece
- Bay leaf: 1 piece
9
Add berries and cream paste, dividing into several pieces.
- Juniper berries: 1 teaspoon
- Butter: 25 g
- Wheat flour: 25 g
10
Cover with a lid or foil and stew in the oven for 2-3 hours. The time will vary depending on the size and age of the duck.
11
Raise the duck higher in the oven where it's hotter and add olives. Cook uncovered for about 10 minutes until the duck is browned. Serve with mashed potatoes or polenta.
- Green olives: to taste
