Preparation:
In large saucepan, heat butter. Add duckling and cook until well browned on all sides. Remove duckling and set aside. Pour fat off pan, leaving only 1 tablespoon of fat. Add flour, and cook until flour is well browned. Stir in consommé. Add bay leaf, thyme, parsley, salt, and pepper. Return duckling to pan. Bring to boil. Cover and simmer for 1 hour, or until meat is tender. Remove duckling to heated serving dish. Carve and arrange.
Meanwhile, cook olives for 5 minutes in boiling water. Drain. Add to pan in which duckling cooked. Cook 5 minutes. Pour olive sauce over meat. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
