Home › The Principles of Cookery › Duck, with Olives

Duck, with Olives

This is a simple dish, but much liked in Provence. Cook a duck en braise (see DUCK, BRAISED). Prepare the gravy in the usual way, adding plenty of mushrooms after the gravy has been strained. Soak some olives for three hours remove the stones, put them into the gravy and boil up quickly. Then put in the duck and simmer twenty minutes. Serve on a hot dish, with the sauce poured over. Time to braise and stew, an hour and a half. Probable cost, 3s. 6d. Sufficient for four or five persons.