Brenda Gantt

Duck with tomatoes is a delicious and flavorful dish that combines succulent roasted duck with the vibrant flavors of cherry tomatoes and pitted black olives. This recipe provides step-by-step instructions to create a tender and juicy duck with a crispy skin, complemented by the sweetness of the tomatoes and the briny notes of the olives. The duck is seasoned with salt and pepper and roasted to perfection, while the tomatoes and olives add a burst of freshness and texture to the dish. Finished off with a splash of red wine, this duck with tomatoes recipe is sure to impress your family and friends. Serve it as a centerpiece for a special occasion or a memorable dinner. Get ready to indulge in a delightful combination of flavors that will leave you wanting more.

 

INGREDIENTS:

  • 1 duck
  • 350g/12oz cherry tomatoes
  • 100g/4oz pitted black olives
  • 300ml/10fl oz red wine
  • Salt and freshly ground black pepper

 

PREPARATIONS:

  • Preheat the oven to 220°C/425°F/Gas mark 7.
  • Wipe the duck dry using a paper towel, pull out any excess fat, and prick the thick fatty bits of the skin using a skewer, particularly the area between the legs and breast.
  • Rub the skin of the duck with salt and freshly ground black pepper, and season the inside of the duck as well.
  • Place the duck on a rack in a roasting tin, breast side up, and roast it on the lowest shelf of the oven for 20 minutes.
  • After 20 minutes, turn the duck over and roast it for an additional 30 minutes.
  • Reduce the oven temperature to 200°C/400°F/Gas mark 6. Pour out any excess fat from the roasting tin and roast the duck for another 15 minutes, breast-side up.
  • Pour out any remaining fat from the roasting tin, then add the cherry tomatoes, pitted black olives, and red wine. Continue roasting for another 15 minutes.
  • Remove the duck from the oven and allow it to rest for about 10 minutes before carving.
  • Spoon the roasted tomatoes and olives over each serving of duck.

 

YIELD: Serves 4

 

SPECIAL INSTRUCTIONS:

  • Pricking the fatty bits of the duck’s skin allows the fat to render out during cooking, resulting in a crispy and delicious skin.
  • Be cautious when handling the hot roasting tin and duck.
  • Use a meat thermometer to ensure the duck is cooked to your desired level of doneness. The internal temperature should reach 165°F (74°C) for safe consumption.

 

TIPS:

  • Serve the duck with tomatoes alongside roasted potatoes and a side of steamed vegetables for a complete and satisfying meal.
  • Adjust the seasoning and cooking time based on the size and weight of the duck.
  • Add herbs such as rosemary or thyme to enhance the flavor of the dish.
  • For added richness, you can baste the duck with its own juices during the cooking process.
  • Save any leftover duck and use it in sandwiches or salads for delicious leftovers.

 

In conclusion, duck with tomatoes is a delectable dish that combines the succulence of roasted duck with the vibrant flavors of cherry tomatoes and pitted black olives. This recipe offers a simple and straightforward approach to creating a tender and flavorful duck with a crispy skin. The roasted tomatoes and olives add a burst of freshness and brininess to the dish, while the red wine adds depth of flavor. This duck with tomatoes recipe is a perfect choice for a special occasion or a memorable dinner.

By following the preparation steps carefully, you can achieve a beautifully roasted duck with tender meat and a crispy skin. The combination of flavors will impress your family and friends.

Serve the duck with roasted tomatoes and olives as a centerpiece, accompanied by roasted potatoes and steamed vegetables for a complete and satisfying meal.

So preheat your oven, season the duck, and roast it to perfection with tomatoes and olives. Indulge in the deliciousness of this duck with tomatoes dish.

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