John Torode’s whole braised duck with olives and shallots

  • serves 4
  • A little effort

Give duck the French treatment. Try whole duck slow-braised with olives, shallots and white wine. This easy one-pot is smart enough to serve up for a dinner party.



  • olive oil
  • duck 1 x 2kg
  • shallots 300g, small ones, peeled (soak in boiling water for a minute. It makes them easier to peel)
  • green and black olives 300g
  • bouquet garni 1, (tie together a few sprigs of parsley, thyme and a couple of bay leaves)
  • garlic
 5 cloves, peeled
  • dry white wine 1 bottle
  • parsley a large handful, chopped


  • Step 1

    heat the oven to 170c/fan 150c/gas 3. heat 2 tbsp oil in a large flameproof casserole, add the duck and season well. turn every few minutes until golden brown all over. take out the duck, add the shallots and cook for 5 minutes until golden, then add the olives. add the bouquet garni and garlic and put back the duck. pour over the wine and bring to a simmer.

  • Step 2

    cover the casserole put in the oven and cook for 3 hours. check every hour that the liquid level comes just halfway up the duck – add a little more water if necessary. after 3 hours, lift the lid and increase the oven temperature to 220c/fan 240c/gas 7. cook for 30 minutes so the duck colours, the meat should be as soft as butter. remove it from the casserole with great care along with the olives and shallots. gently pull the meat off in big hunks and put on a warm platter with the olives and shallots. keep warm.

  • Step 3

    strain the stock into a clean pan, pushing through the garlic to get all the flavours. spoon off the excess duck fat. bring to a simmer and reduce by half. add a big handful of chopped parsley then pour the sauce over the duck.

Nutritional Information

  • Kcals 800
  • Fat 66.8g
  • Carbs 7.8g
  • Fibre 2.2g
  • Protein 32.4g
  • Salt 2.66g