John Torode's whole braised duck with olives and shallots
- Preparation and cooking time
- Total time
- including 3½ hours in the oven
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 1 x 2kg duck
- 300g shallotssmall ones, peeled (soak in boiling water for a minute. It makes them easier to peel)
- 300g green and black olives
- 1 bouquet garni(tie together a few sprigs of parsley, thyme and a couple of bay leaves)
- 5 cloves garlicpeeled
- 1 bottle dry white wine
- a large handful parsleychopped
Nutrition: per serving
- kcal800
- fat66.8g
- carbs7.8g
- fibre2.2g
- protein32.4g
- salt2.66g
Method
step 1
heat the oven to 170c/fan 150c/gas 3. heat 2 tbsp oil in a large flameproof casserole, add the duck and season well. turn every few minutes until golden brown all over. take out the duck, add the shallots and cook for 5 minutes until golden, then add the olives. add the bouquet garni and garlic and put back the duck. pour over the wine and bring to a simmer.
step 2
cover the casserole put in the oven and cook for 3 hours. check every hour that the liquid level comes just halfway up the duck – add a little more water if necessary. after 3 hours, lift the lid and increase the oven temperature to 220c/fan 240c/gas 7. cook for 30 minutes so the duck colours, the meat should be as soft as butter. remove it from the casserole with great care along with the olives and shallots. gently pull the meat off in big hunks and put on a warm platter with the olives and shallots. keep warm.
step 3
strain the stock into a clean pan, pushing through the garlic to get all the flavours. spoon off the excess duck fat. bring to a simmer and reduce by half. add a big handful of chopped parsley then pour the sauce over the duck.
