Recipe: Braised Duck Thighs with Olives

Name: Braised Duck Thighs with Olives
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 4 Belles cuisses de canard; 100 g d'olives vertes dénoyautées; 12petits oignons nouveaux épluchés; 40 cl de coteaux du Languedoc*; 1 cuiller de graisse de canard; 50 g de lardons de magret fumé; 200 g de lentilles blondes de St Flour*; 10 g de cèpes secs (si possible); sel fin et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 20 min

Cook 300 min

Total 5h20

Servings 4 serv.

Blonde lentils and small onions, prepared in the Languedocian style at low temperature

Ingredients for 4 servings

Braised duck thighs with olives for 4 people:
4 beautiful duck thighs
100 g of pitted green olives
12 small new peeled onions
40 cl of Coteaux du Languedoc*
1 tablespoon of duck fat
50 g of smoked magret bacon
200 g of blonde lentils from St Flour*
10 g of dried porcini mushrooms (if possible)
fine salt and freshly ground pepper

Step-by-step directions

1 In a cast iron pot suitable for oven use, brown your duck thighs in the duck fat for 6 to 7 minutes.

2 Remove excess fat then preheat your oven to 80°C (gas mark 3).

3 In your pot, place your lentils, bacon, onions and olives then pour in your wine and dried porcini mushrooms, bring to a boil, salt and pepper.

4 Put your covered pot in the oven, cook for 5 hours, don't worry, at this temperature your oven's energy consumption is almost zero.

5 Remove the pot from the oven, open it and selfishly enjoy the first aromas, then skim off the fat from the top, serve and enjoy.
You can replace the wine with a good chicken stock.
You can also replace the blonde lentils from St Flour (which I love very much) with green lentils from Le Puy.

Olives Canard Cuisses de canard Lentilles blondes Plat principal Mijoté et braisé