Canard aux olives

Your grandparents have certainly left a taste of the good things, the memory of a particular dish, a dish or dishes for Sunday family celebration but sometimes just a soup that awakes in you nostalgia.

Our grandmothers have often managed to combine simple products, local and seasonal, while sublimating the emblematic dishes that remain forever embedded in your memory.

canardolives

We invite you to discover The Duck with Olives, this dish that was forever etched in soome french people’s memory.
This dish is one of passion for true products, rustic dishes simmered long and sometimes comforting in our modern world …

The duck is generally less present at the family table than other poultry. Yet its tasty flesh is delicious, and it fits easily withreds, unlike those of other birds in our backyard.
This is one of the most delicious duck recipe. It is because the meat of this bird is really delicate and has a unique flavor. Idealfor cooking with fruit, duck meat is delicious.
First we recommend that you find a good-looking duck, it must be as fat as possible. So delicate and different from the chicken meat, some of the tips we leave there will be very useful. the duck must be bought whole, the skin must be intact. The skin colour varies from white to yellow, according to the specie and the food supplied. You can also cook the breasts separately (magrets) and use the thighs for this dish.

Never discard uncooked duck skin. It makes delicious ckackling, once chopped in dices and grilled for a long time in a frying pan, they turn dark brown and when cold, delicious bites with an amazing flavour.

One of the best recipes are the typical orange duck. Though this duck in orange sauce with pork is an exotic (and delicious!) combination that one can not miss, duck with olives is a perfect mix of sweet and tasty (duck meat) and slighty sour (olives).
For 4 persons
1 duck
100 g of onions
1 clove, pink garlic of Lautrec
2 tablespoons of flour
duck broth (made with neck, wings and broth)
100 g green olives
200 g mushrooms from Paris (button white mushroom)
1 bouquet garni
salt and pepper

Cut the duck and brown on all sides in a little fat.
Add the onions, crushed garlic clove.
When the pieces aredone, sprinkle everything with flour.
Moisten with broth duck.
Add green olives, bouquet garni and the mushrooms.
Salt and pepper.
Simmer over low heat about 45 minutes.

canardolive