4-6 duck thighs
1 onion., peeled and thinly sliced
2 cloves of garlic, peeled and thinly sliced
2 celery stalks, trimmed and sliced
1 sliver (about 2-3 in/5-7.5cm) of orange zest
4 oz (110 g) best quality green olives
salt
1/4pt/140 ml duck stock (or,if unavailable, other stocK)
boiled rice
1/4pt/140 ml dry white wine
sprig of thyme
freshly ground black pepper
3 cloves
1 bay leaf
1 onion., peeled and thinly sliced
2 cloves of garlic, peeled and thinly sliced
2 celery stalks, trimmed and sliced
1 sliver (about 2-3 in/5-7.5cm) of orange zest
4 oz (110 g) best quality green olives
salt
1/4pt/140 ml duck stock (or,if unavailable, other stocK)
boiled rice
1/4pt/140 ml dry white wine
sprig of thyme
freshly ground black pepper
3 cloves
1 bay leaf
method
1. remove the fat and skin from the duck meat. Fry a small piece of skin in a heavy casserole until the fat runs.
2. Fry the onion and garlic in the fat until golden brown. Remove and put to one side. Fry the meat until golden brown. Trim and slice the celery and add to the meat together with the onion and garlic mixture and the orange zest.
3. Stone the olives and add them to the casserole together with the stock and wine.
4. Tie the thyme and bay leaf together, stick the cloves into the bay leaf and tuck into the casserole. Season.
5. Cover and simmer very gently until the duck is tender, or cook in a moderate oven, 160-180°C/325-350°F, gas mark 3-4, for an hour or so.
2. Fry the onion and garlic in the fat until golden brown. Remove and put to one side. Fry the meat until golden brown. Trim and slice the celery and add to the meat together with the onion and garlic mixture and the orange zest.
3. Stone the olives and add them to the casserole together with the stock and wine.
4. Tie the thyme and bay leaf together, stick the cloves into the bay leaf and tuck into the casserole. Season.
5. Cover and simmer very gently until the duck is tender, or cook in a moderate oven, 160-180°C/325-350°F, gas mark 3-4, for an hour or so.
serving amount
serves 4
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