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Duck with White Wine, Garlic and Picholine Olives

Serves 4
Brian Streeter
Pairs well with:
Merlot, Napa Valley

Cooking duck with olives has been a classic method ever since olives became fashionable in France about 100 years ago. Their brininess and acidity work well with the richness of the duck meat. Enjoy this wonderful duck recipe from Chef Brian Streeter with Cakebread Cellars Merlot.


4 peking duck legs
1/2 yellow onion minced
1 carrot, minced
1 stalk celery, minced
3 cloves garlic, peeled
1/2 c. white wine
2 tsp. tomato paste
3 sprigs thyme
1 bay leaf
1 1/2 c. brown chicken stock
1 c. picholine olives, pitted
salt and pepper


Preheat oven to 350°F. Season duck legs with salt and pepper. Place duck legs skin side down in a wide bottom skillet over high heat, brown on both sides and remove from the skillet. Pour off all but two tablespoons of the duck fat and sauté onion, carrot, celery and garlic to lightly caramelize. Deglaze with white wine and scrape the brown bits and glaze off the bottom of the pan with a wooden spoon. Reduce wine by half. Add tomato paste, thyme and bay leaf. Return duck legs skin side up to pan along with chicken stock and olives. Stock should cover the duck three quarters of the way. Bring to a simmer, cover and place in the middle of the oven. Cook for one hour until duck is starting to pull away from the drumstick. Uncover and continue cooking in the oven for 15- 20 minutes until duck is tender and beginning to brown. Place pan under broiler for a minute to crispen the skin. Skim the sauce of any rendered fat and spoon over duck. Serve with olive oil crushed potatoes and/or sautéed escarole.

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