Mediterranean Slow Roast Duck with Olive Sauce
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (3)

Mediterranean Slow Roast Duck with Olive Sauce

NUTRITION · PER SERVING265M COOK
CAL 100%·PRO 100%
CARBS 21G3% OF CAL
4G FIBER10G OTHER7G TOTAL SUGAR
FAT 301G83% OF CAL
101G SAT201G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Slow-roasted duck with crispy skin and tender meat, paired with a rich olive and tomato sauce. It's an impressive dinner party centerpiece.

mainmediterraneanroastporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 whole (5 pound / 2.3 kg) young duck
  • 2 medium sized onions (, coarsely chopped)
  • 1 large celery rib (, sliced)
  • 8 garlic cloves (, halved)
  • 1 and 1/2 tablespoons fresh thyme (, chopped (or 2 teaspoons dried thyme))
  • 1/4 cup parsley (, coarsely chopped (plus extra to garnish))
  • 2 bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon herbes de Provence
  • Neck (back, wing tips, heart, and liver of the duck (*see footnote 1))
  • 1 medium sized onion (, sliced)
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 1/2 teaspoon of sugar
  • 1 cup homemade poultry stock ((or boxed chicken stock))
  • Salt and black pepper to taste
  • 1 and 1/2 cups pitted olives
  • 1/4 teaspoon herbes de Provence
PREP
15M
SODIUM
1341MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.