Duckling with Olives
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- duckling
- 250 grammes olives
Instructions
- Braise the duckling as for Caneton braisé aux Navets, keeping the sauce short and succulent.
- A few minutes before serving, add 250 grammes of stoned and blanched olives to the sauce.
- Glaze the duckling at the last moment and surround it with the olives and sauce.