A wooden table topped with a shallow white bowl, filled with sliced roast duck, broth and green olives

Roast duck with green olives

Name: Roast duck with green olives
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp duck fat; 30g ginger sliced; 6 cloves garlic crushed; 3 star anise; 3 bay leaves; 12 black peppercorns; 10 sichuan peppercorns; 60ml shaoxing rice wine; 2 tsp caster sugar; 1 tbsp dark soy sauce; 2 tbsp light soy sauce; 1½ tbsp rice vinegar; 4 duck breasts; 100g Gordal olives halved; potatoes, greens or rice to serve (optional); 70g runny honey; 1 tbsp soy sauce

Published: August 31, 2021 at 1:45 PM

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Serves 4

Easy

Total time: 30 mins

+ resting

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Impress with this roast duck recipe from Chiswick neighbourhood restaurant, The Silver Birch. The rich broth is infused with star anise, ginger and black peppercorns for a gentle spice

Low calorie

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Alternatives

Complete the dish

Make this impressive roast duck with green olives, then check out our roast duck with plum sauce, roast duck breast with fried potatoes, five-spice roast duck, roast duck with plums and more duck recipes.

Ingredients

Nutrition

1 tbsp duck fat
30g ginger

sliced
6 cloves garlic

crushed
3 star anise
3 bay leaves
12 black peppercorns
10 sichuan peppercorns
60ml shaoxing rice wine
2 tsp caster sugar
1 tbsp dark soy sauce
2 tbsp light soy sauce
1½ tbsp rice vinegar
4 duck breasts
100g Gordal olives

halved
potatoes, greens or rice

to serve (optional)

GLAZE

70g runny honey
1 tbsp soy sauce

Nutrition: per serving

kcal548

low
fat41.5g
saturates12.1g
carbs22.6g
sugars20g
fibre1.9g
protein20.2g
salt3.1g

Method

step 1

To make the master stock, melt the duck fat in a large pan over medium heat, then fry the ginger, garlic, star anise, bay and all the peppercorns until fragrant. Add the rice wine and, scraping the bottom of the pan to avoid sticking, bring to a boil. Add the sugar, both soys, vinegar and 500ml of water, then reduce the heat to low. Simmer until the sugar has dissolved.
step 2

Carefully add the duck breasts to the pan, skin-side up, and poach for 6 minutes. Remove the breasts from poaching liquid and pat dry. Strain the master stock into another pan, and keep on a low heat.
step 3

To finish the duck, heat a frying pan over a medium-high heat and cook, skin-side down, for 3-5 minutes or until the internal temperature of the duck reaches 52C with a meat thermometer.
step 4

To make the glaze, mix together the honey and soy. Brush the glaze on the duck. Allow the residual heat to continue cooking the duck by letting it rest for 10 minutes before slicing and serving. Garnish the duck with pitted olives and pour over the warmed master stock. Serve as it is or with simple crushed potatoes, steamed greens or rice.

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