Crisp Roast Duck with Olives

Crisp Roast Duck with Olives
Photo by Jonathan Buckley


  • 1 tablespoon tomato purée, dried herbs, fennel seeds, bay leaf
  • 2 cups homemade chicken stock
  • 1 duck
  • 2/3 cup pitted green olives

This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring. Trim any flaps of...

View full recipe at Epicurious


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