Prep
30 minCook
1 minReady In
1 h 30 minLevel
MediumRating
/rating_on.png "1 Star")
Loading...| 1 free-range duck of about 1.8 kg ready to cook, with its liver | |
| 5 preserved lemons | |
| 80 g of green olives | |
| 80 g of black olives | |
| 3 cloves of garlic | |
| 2 tbsp. olive oil | |
| Salt, ground pepper |
| 1. | Salt and pepper the duck inside and out. Slip in 2 quartered preserved lemons and the liver. Tie up the duck and brown it for 12 to 15 minutes in a casserole dish with olive oil. |
| 2. | Remove the duck from the pot. Discard the fat. Deglaze the cooking stock with 15 cl of water: let boil and reduce for 4 to 5 minutes, scraping up the juices with a spatula. the juices with a spatula. |
| 3. | Put the duck back into the pot. Add the remaining preserved lemons, cut into quarters, and the crushed garlic cloves. Cover and cook for 30 minutes, turning the duck halfway through cooking. |
| 4. | Pit the green and black olives. Scald them separately, refresh and drain them. Add them to the casserole and continue cooking for 10 minutes. |
| 5. | Present the whole duck surrounded by the lemons and olives. Serve with the strained, fat-free cooking juice. Serve with plain semolina or a zucchini gratin. |
| 6. | Our advice: Where to buy preserved lemons? Candied lemons, with their exquisite melting and sweet taste, are sold in most exotic food stores. They can also be found in some Muslim butcher shops. |
Leave a Reply