Canard aux Olives with Sautéed Greens

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

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.

💡 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⇄

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.

💡 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⇄

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.

💡 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⇄

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.

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

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.

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