Poultry
Festive Slow-Roasted Provençal Duck
Roast duck is usually served with braised cabbage and dumplings. This time, try a bolder version that relies on herbs, wine and olives. The Provençal treatment gives the duck a sophisticated flavour and will convince even the most devoted traditionalist.
Total: 2 h
Servings: 4
Method
01.
Cut the duck into quarters with a sharp knife. Set the backbone, wings and neck aside. Prick the skin on the legs and breasts several times with a fork.…
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