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Cook the Book: Braised Duck with Niçoise Olives and Rosemary

"The duck was so ridiculously tender, we could have eaten it with a spoon."

[Photograph: Caroline Russock]

Duck doesn't make its way into my kitchen too often, and when it does I get nervous. I'll happily order it out but have never had much success with it in my own kitchen. But now that the weather is cold, I'm in the mood for a braise and decided to try my luck with this Braised Duck with Niçoise Olives and Rosemary from Salt to Taste by Marco Canora.

As it turns out, duck legs are much more forgiving than searing breasts or roasting the whole bird. The duck browned in a hot pan, causing the flavorful fat to render out and infuse the other ingredients with all its ducky goodness. A nicely browned mirepoix, red wine, salty Niçoise olives and plenty of rosemary are responsible for the rest of the seasoning. It's finished in the oven so the duck can braise to falling-off-the-bone doneness.

The duck was so ridiculously tender, we could have eaten it with a spoon. The braising liquid that pooled in our plates added a wonderful meaty element to the winter farro salad I served alongside it.

Perfect winter braise accomplished. Fear of cooking duck banished.

It was one of the best cold weather meals I've made this year.

Win Salt to Taste

As always with our Cook the Book feature, we have five (5) copies of Salt to Taste to give away this week.

Printed from http://www.seriouseats.com/recipes/2010/02/braised-duck-with-nicoise-olives-rosemary-recipe.html

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