Home
Recipes
Chef recipes
John Torode's whole braised duck with olives and shallots

John Torode's whole braised duck with olives and shallots

Name: John Torode's whole braised duck with olives and shallots
Total time: 4 h
Yield: Serves 4
Cuisine: French
Ingredients: olive oil; 1 x 2kg duck; 300g shallots small ones, peeled (soak in boiling water for a minute. It makes them easier to peel); 300g green and black olives; 1 bouquet garni (tie together a few sprigs of parsley, thyme and a couple of bay leaves); 5 cloves garlic peeled; 1 bottle dry white wine; a large handful parsley chopped

Published: December 19, 2014 at 2:30 PM

Save recipe

Serves 4

A little effort

Total time: 4 hrs

including 3½ hours in the oven

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

olive oil
1 x 2kg duck
300g shallots

small ones, peeled (soak in boiling water for a minute. It makes them easier to peel)
300g green and black olives
1 bouquet garni

(tie together a few sprigs of parsley, thyme and a couple of bay leaves)
5 cloves garlic

peeled
1 bottle dry white wine
a large handful parsley

chopped

Nutrition: per serving

kcal800
fat66.8g
carbs7.8g
fibre2.2g
protein32.4g
salt2.66g

Method

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue