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Slow cooked Duck with Green Olives and Herbes de Provence
CARIBBEAN GREEN LIVING19Ingredients
4Hours
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Ingredients
US|METRIC
5 SERVINGS
- 2 onions (large, coarsely chopped)
- 1/4 cup flat leaf parsley (coarsely chopped)
- 1 Tbsp. thyme
- 8 garlic cloves (halved)
- 2 bay leaves (cut in half)
- 1 celery rib (large, sliced 1/4 inch thick)
- 5 1/2 lb. duck (halved, with backbone, neck and wing tips removed and reserved)
- kosher salt
- freshly ground pepper
- Herbes de Provence
- olive oil
- 1 cup chopped tomatoes
- 1/2 cup dry white wine
- 2 cups lukewarm water (added less water because of the tomatoes)
- 1 cup chicken stock (preferably homemade)
- 1/2 hot pepper (seeds removed)
- 3 whole cloves
- 1 pinch sugar
- 1 1/2 cups green olives (pitted French, rinsed, or regular green or black olives)
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