Canard Aux Olives Roast Duck With Olives
Ingredients
- For the sauce
- 0.25 tsp fennel seeds
- 12 parsley stems
- 8 black peppercorns
- 1 bay leaf
- 1 sprig thyme
- 3 tbsp unsalted butter
- 1 tbsp canola oil
- 2 lb chicken wings
- 4.5 lb muscovy duck
- Kosher salt and freshly ground black pepper
- 3 medium yellow onions
- 1.5 tbsp flour
- 8 cup chicken stock
- 2 cup dry white wine
- 0.33 cup tomato paste
- 1 lb large brine-cured green olives
Per serving (estimate)
600 kcal · 40 g protein · 10 g carbs · 45 g fat · 2 g fibre
Method
Follow the original method at saveur.com.