Crisp Roast Duck with Olives
- 1 duck
- 2/3 cup pitted green olives
- 2 cups homemade chicken stock
- 1 tablespoon tomato purée, dried herbs, fennel seeds, bay leaf
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...