Canard aux Olives with Sautéed Greens
Duck legs braised until spoon-tender in a fragrant sauce of herbs, wine, and briny green olives, paired with garlicky sautéed greens for a balanced, savory meal.
Instructions
Score the duck leg skin in a crosshatch pattern and season generously with salt and pepper; place skin-side down in a cold Dutch oven and turn heat to medium; render for 8-10 minutes until the skin is deeply golden and crisp; flip and brown the other side for 2-3 minutes; remove and set aside.
Pour off all but 2 tablespoons of rendered duck fat from the Dutch oven; add diced onion and carrots, cooking over medium heat for 5 minutes until softened and lightly golden; stir in crushed garlic, rosemary, and thyme, cooking for another 1 minute until fragrant.
Pour white wine into the Dutch oven and reduce by half over medium heat, about 3-5 minutes; add chicken broth and rinsed green olives; return duck legs to the pot skin-side up, ensuring the skin remains above the liquid; cover and braise in a preheated oven at 160°C for 1½ hours, removing the lid for the last 20 minutes to crisp the skin.
Heat olive oil in a large skillet over medium heat; add sliced garlic and cook for 30 seconds until fragrant but not browned; add chopped kale or Swiss chard and sauté, tossing frequently, for 4-5 minutes until tender but still vibrant green; season with salt, pepper, and a squeeze of lemon juice.
Transfer duck legs to a platter; skim excess fat from the braising liquid using a ladle or fat separator; place the Dutch oven on the stovetop over medium heat and reduce the sauce for 5 minutes until glossy and slightly thickened.
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