Canard rôti croustillant aux olives

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 29 janv. 2026

Respecte les directives éditorialesEst. 2 min temps de lecture

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This crisp roast duck with olives is a sophisticated yet simple dish that proves healthy eating never has to compromise on flavour. By using a slow-roasting method, the fat is beautifully rendered away, leaving behind succulent meat and incredibly thin, crunchy skin. The savoury addition of green olives and a reduced stock sauce provides a bright, salty contrast that cuts through the richness of the bird without the need for sugary fruit glazes.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and traditional aromatics like fennel and bay. It is an excellent choice for a weekend lunch or a special dinner party, served alongside plenty of steamed green vegetables or roasted courgettes. Any rendered duck fat collected during cooking can be stored in the fridge, serving as a flavourful base for future savoury dishes.

Ingredients for Crisp Roast Duck with Olives

1 duck, about 1.8kg 475ml homemade chicken stock
1 tablespoon tomato purée, dried herbs, fennel seeds, bay leaf
90g pitted green olives

How to make Crisp Roast Duck with Olives

This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.

Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.

Put on a rack and roast upside down for 3 hours at 121°C (93°C convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 177°C (163°C convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.

Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavour, then strain and stir into the sauce.

Cut the duck into pieces and serve with the sauce.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.