Slow-Cooked Duck Legs With Olives
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 8duck legs
- 10or more cloves garlic
- 2cups olives, preferably a combination of green and black
- 3 or 4sprigs thyme
- 128-ounce can tomatoes with their juice
- 1large onion, roughly chopped (optional)
- 2carrots, roughly chopped (optional)
- 2celery stalks, roughly chopped (optional)
- Salt and pepper
- Chopped parsley (optional) for garnish
Nutritional analysis per serving (4 servings)
1989 calories; 186 grams fat; 61 grams saturated fat; 0 grams trans fat; 90 grams monounsaturated fat; 24 grams polyunsaturated fat; 23 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 56 grams protein; 1922 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim all visible fat from the duck legs, then lay them in a large, broad skillet. They can overlap if necessary. Turn the heat to medium, and add the remaining ingredients except the parsley. When the mixture reaches a lively simmer, turn the heat to low, and cover.
- Step 2
Check the mixture occasionally. It should be bubbling gently. Cook until the duck is very tender, about 1½ hours. Remove the duck to a warm plate, and cover (or place in a very low oven), then turn the heat to medium-high under the remaining sauce. Cook, stirring occasionally, until the mixture is reduced to a thick, saucelike consistency, about 10 minutes. Spoon over the duck legs, garnish with parsley if you like, and serve.
Private Notes
Comments
Not very exciting taste wise...my husband's comment was it didn't taste of anything... The tomatoes overpower all the other tastes... I can't recommend this ... Just a dull recipe
red onion, half the canned tomatoes, i.e. for two, 7oz tomatoes.
I made this dish as soon as it was it was published and have been making it again and again ever since. I skin the duck legs to eliminate the fat. You do have to use the best possible olives (with pits!) and all the aromatics to avoid the one-note tomato flavor. I like to braise this dish in a slow oven. Serve the sauce over polenta, either soft or firm, sliced and grilled. This recipe also works well with osso buco browned well on both sides before adding the rest of the ingredients.
Not very exciting taste wise...my husband's comment was it didn't taste of anything... The tomatoes overpower all the other tastes... I can't recommend this ... Just a dull recipe
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