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Duck with herbes de provence and olives

11 September 2006

Ingredients

(serves eight)

1tbs honey

bay leaf sprig of thyme pinch of rosemary leaves and pinch of lavender flowers
3tbs herbes de Provence vinegar
4fl oz red wine
7fl oz duck stock
4fl oz tomato demi-glace
any cooking juices from the duck
8tbs onion confit
4-8 ducks the legs confited and the breast removed (number depends on the size of duck being used)
olives

Methods

Caramelise honey add herbs and vinegar and reduce to a syrup. Add red wine and reduce by half. Add duck stock demi-glace duck juices and simmer for 10 minutes.Test seasoning and strain through muslin. Prepare onion confit using herbes de Provence vinegar and a large pinch of thyme leaves. Cook duck breast and finish confit of duck leg in your usual style.

To serve: heat olives through in sauce. Serve boned duck leg on confit of onion, together with breast surrounded by herbes de Provence sauce. Garnish with olives.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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