Canard A La Nicoise
|Duck||4 1⁄2 Pound (2.5 Kilogram)|
|Olive oil||2 Tablespoon|
|Onion||1 , finely chopped|
|Tomatoes||2 Pound, skinned and chopped (1 Kilogram)|
|Red peppers||2 , deseeded and diced|
|Celery stick||1 , chopped|
|Carrots||2 , finely diced|
|Garlic||4 Clove (20 gm), crushed|
|Dry white wine||14 Fluid Ounce (400 Milliliter)|
|Black olives||7 Ounce (200 Gram, Small)|
|Small black olive||7 Ounce (200 Grams)|
1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. Apply salt and pepper to the inside of the duck and place it in a lightly oiled roasting tin.
3. Cook in the preheated oven, for about 30 minutes.
4. In a frying pan heat the remaining oil and cook the onion, tomatoes, peppers, celery and carrots such that the vegetables are soft, and then stir in the garlic.
5. Cook adding 250 ml / 8 fl oz of the wine, the bay leaf and thyme and gently for 15-20 minutes and stir in the olives.
6. From the oven transfer the duck to a serving dish and pour the sauce over the top.
7. Lower the oven temperature to 180°C /350°F/ Gas Mark 4 and let the duck roast for about 1 1/4 hours or such that cooked and tender.
8. Remove the duck and keep it warm aside.
9. Into the sauce in the roasting tin add the remaining wine and cook over a high heat for a few minutes, with constant stir such that it is reduced and thickened.
10. To serve carve the duck and serve with the sauce.