- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Paula Wolfert transports us to the South of France with this tender, crispy-skinned duck in a tomato–white wine pan sauce.
Ingredient:
- 2 large onions, coarsely chopped
- 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
- 1 tablespoon plus 1 teaspoon chopped thyme
- 8 garlic cloves, halved
- 2 bay leaves
- 1 large celery rib, sliced 1/4 inch thick
- 1 (5 1/2-pound) duck, halved, with backbone, neck and wing tips removed and reserved
- Kosher salt
- Freshly ground black pepper
- Herbes de Provence
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 3 cups water
- 1 cup chicken stock, preferably homemade
- Pinch of sugar
- 1 1/2 cups pitted French green olives, rinsed
