Braised Duck With Green Olives and Kumquats

Name: Braised Duck With Green Olives and Kumquats
Total time: 2 h
Yield: Serves 4
Ingredients: 1 5-pound duck, quartered; Kosher salt and freshly ground black pepper; Extra-virgin olive oil; 1 medium onion, sliced 1/4 inch thick; 4 large cloves garlic, peeled and smashed; 1 cup white wine; 2 fresh bay leaves; 3 to 4 cups chicken broth; 12 kumquats; 8 green Cerignola olives

By Amanda Hesser

Updated May 23, 2024

Braised Duck With Green Olives and Kumquats — Tony Cenicola/The New York Times. Food stylist: Jill Santopietro.

Total Time: 2 hours
Rating: 4(22)
Comments: Read comments

Featured in: The Way We Eat; Skin Deep

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Ingredients

Yield:Serves 4

15-pound duck, quartered
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1medium onion, sliced ¼ inch thick
4large cloves garlic, peeled and smashed
1cup white wine
2fresh bay leaves
3 to 4cups chicken broth
12kumquats
8green Cerignola olives

Ingredient Substitution Guide

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Preparation

Step 1
Season the duck with salt and pepper. Lightly coat the base of a large braising pan with olive oil. Lay the duck skin side down in the pan, place over medium-low heat and cook for 30 minutes. Strain off the fat and continue to cook over medium heat until the skin is dark and crisp, another 30 minutes. Transfer the duck to a plate.
Step 2
Drain all but 1 tablespoon of fat from the pan; add the onion and garlic. Sauté until the onion wilts. Add the wine and reduce over high heat until syrupy; add the bay leaves. Return the duck to the pan, skin side up, then pour in enough broth to cover it by two-thirds. Tuck the kumquats and olives into the broth, cover and simmer until tender, 30 to 40 minutes.
Step 3
Let the duck cool in the broth, then remove the duck, kumquats, olives, onions and bay leaves and set aside. Skim the fat from the broth, then reheat the broth, reducing by half. Season to taste with salt and pepper. Return the duck and its accompaniments to the pan to warm through. Place a piece of duck on a plate, topped with olives, kumquats, onions and sauce.