Canard aux Olives (Duck Legs Braised with Olives and Tomato)
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Ingredients
- 4 duck legs
- 400 g tinned chopped tomatoes
- 80 g green olives, pitted
- 1 onion, sliced
- 3 garlic cloves
- 200 ml chicken stock
- 3 fresh thyme sprigs
Nutrition (per serving)
- Calories
- 572 kcal
- Protein
- 37.3 g
- Carbohydrate
- 7.5 g
- of which sugars
- 5.5 g
- Fat
- 43.4 g
- of which saturates
- 13.5 g
- Fibre
- 2.4 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large flameproof casserole over a medium-high heat and brown the duck legs, skin-side down first, for 8 minutes until the fat renders and the skin is golden, then set aside.
- 2
Pour off most of the fat, leaving a tablespoon in the pot, and cook the onion for 6 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Stir in the tinned tomatoes, chicken stock and thyme sprigs.
- 4
Return the duck legs to the pot, cover and simmer gently for 55-60 minutes until tender.
- 5
Stir in the green olives and simmer, uncovered, for 5 more minutes.
- 6
Remove the thyme stalks before serving.
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