Slow-Cooked Duck with Green Olives and Herbes de Provence
"This is the most forgiving and delicious duck recipe you’ll ever find. By slow-cooking duck with aromatics until it’s as tasty and tender as confit, then broiling it until the skin is shatter-crisp, Paula Wolfert manages to play to all of the bird’s strengths. If you’re feeling lazy, you can simply serve the duck with the strained pan juices and forego the stock and olive sauce altogether. If you’re feeding a crowd, you can cook three ducks in a large roasting pan, increasing the onions and aromatics slightly and allowing just a little more cooking time. And you can prepare the dish two days ahead and finish it off at the last moment. Just be sure to have the butcher cut the duck for you—that’s the only step that can be tricky...."
INGREDIENTS
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2 large onions, coarsely chopped
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1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
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1 tablespoon plus 1 teaspoon thyme
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8 garlic cloves, halved
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2 bay leaves
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1 large celery rib, sliced 1/4 inch thick
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One 5 1/2-pound duck, halved, with backbone, neck and wing tips removed and reserved
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Kosher salt
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Freshly ground pepper
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Herbes de Provence
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1 tablespoon tomato paste
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1/2 cup dry white wine
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3 cups water
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1 cup chicken stock, preferably homemade
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Pinch of sugar
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1 1/2 cups pitted French green olives, rinsed
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