Canard aux Olives with Sautéed Greens

• 4 pieces duck legs⇄
• 4 g salt⇄
• 2 g black pepper⇄

1. 1.Score the duck leg skin in a crosshatch pattern and season generously with salt and pepper.
2. 2.Place skin-side down in a cold Dutch oven and turn heat to medium.
3. 3.Render for 8-10 minutes until the skin is deeply golden and crisp.
4. 4.Flip and brown the other side for 2-3 minutes.
5. 5.Remove and set aside.

💡 Starting in a cold pan allows the fat to render slowly without burning the skin, ensuring maximum crispiness.

• 1 piece onion⇄
• 2 pieces carrots⇄
• 3 cloves garlic⇄
• 2 sprigs fresh rosemary⇄
• 3 sprigs fresh thyme⇄

1. 1.Pour off all but 2 tablespoons of rendered duck fat from the Dutch oven.
2. 2.Add diced onion and carrots, cooking over medium heat for 5 minutes until softened and lightly golden.
3. 3.Stir in crushed garlic, rosemary, and thyme, cooking for another 1 minute until fragrant.

💡 Save the extra duck fat in a jar—it’s perfect for roasting vegetables or adding flavor to other dishes.

• 200 ml dry white wine⇄
• 200 ml chicken broth⇄
• 150 g green olives⇄

1. 1.Pour white wine into the Dutch oven and reduce by half over medium heat, about 3-5 minutes.
2. 2.Add chicken broth and rinsed green olives.
3. 3.Return duck legs to the pot skin-side up, ensuring the skin remains above the liquid.
4. 4.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.

💡 Keep the skin above the liquid line during braising to avoid a soggy, unappetizing texture.

• 300 g kale or Swiss chard⇄
• 15 ml olive oil⇄
• 2 cloves garlic⇄
• 2 g salt⇄
• 1 g black pepper⇄
• 10 ml lemon juice⇄

1. 1.Heat olive oil in a large skillet over medium heat.
2. 2.Add sliced garlic and cook for 30 seconds until fragrant but not browned.
3. 3.Add chopped kale or Swiss chard and sauté, tossing frequently, for 4-5 minutes until tender but still vibrant green.
4. 4.Season with salt, pepper, and a squeeze of lemon juice.

💡 Add a small splash of the duck braising liquid to the greens for an extra layer of flavor that ties the meal together.

1. 1.Transfer duck legs to a platter.
2. 2.Skim excess fat from the braising liquid using a ladle or fat separator.
3. 3.Place the Dutch oven on the stovetop over medium heat and reduce the sauce for 5 minutes until glossy and slightly thickened.

💡 A fat separator makes degreasing quick and easy, but a steady hand with a ladle works just as well.