Ingredients Jump to Instructions ↓

  1. 6 lbs 2724g / 96oz Ready-to-cook duckling

  2. 1 tablespoon 15ml Butter

  3. 1 tablespoon 15ml Flour

  4. 1 cup 237ml Consomme

  5. 1 Bay leaf

  6. 1 Thyme

  7. 2 sections Parsley

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Pepper

  10. 36 Green olives - pitted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In large saucepan, heat butter. Add duckling and cook until well browned on all sides. Remove duckling and set aside. Pour fat off pan, leaving only 1 tablespoon of fat. Add flour, and cook until flour is well browned. Stir in consomme. Add bay leaf, thyme, parsley, salt, and pepper. Return duckling to pan. Bring to boil. Cover and simmer for 1 hour, or until meat is tender. Remove duckling to heated serving dish. Carve and arrange. Meanwhile, cook olives for 5 minutes in boiling water. Drain. Add to pan in which duckling cooked. Cook 5 minutes. Pour olive sauce over meat. Serve hot.


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