Duck with Preserved Lemons and Olives


Serving Size {12 Servings}


12 Maple Leaf Farms Boneless Duck Breasts

1/4 Cup Duck Fat

1 Quart Diced Spanish Onion, 1/2 inch pieces

1/4 Cup Minced Fresh Ginger

1/4 Cup Minced Garlic

1 Tsp Turmeric

1/4 Cup Flour

1 Gallon Duck Stock

2 Each 3-Inch Cinnamon Sticks

2 Bay Leaves

2 Tsp Kosher Salt

1/4 Tsp White Pepper

1/4 Tsp Red Pepper Flakes

1 Tsp Saffron

1/4 Cup Lemon Juice

1/2 Cup Preserved Lemon Rind

3 oz Large Green Olives, pitted and coarsely chopped

1 Cup Cilantro, coarsely chopped


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1. Score skin, being careful not to pierce meat.

2. Sear duck breast on medium heat, skin side down until skin releases most of its fat. Reserve fat. Place duck, skin side up, in hotel pans. Put aside.

3. In duck fat, saute onions, ginger and garlic until onions are translucent. Add turmeric and flour and cook for an additional 2-3 minutes. Add duck stock, cinnamon, bay leaves, salt, white pepper, pepper flakes and saffron. Cook for 20 minutes.

4. Add lemon juice, preserved lemon, olives, and cilantro; cook for 10 minutes.

5. Take preserved lemon sauce off the heat and pour on top of semi- cooled duck breasts. Can be prepared ahead to this point.

6. Put duck and sauce into oven and re-heat until breast has internal temperature of 160°F. Take breast out of sauce and let rest for ten minutes, keeping the sauce hot.

7. Slice breast on the diagonal and spoon sauce over.

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