Guy de Malherbe’s recipe

For 4 people

• 1 can or 4 duck legs
• 1 beldi lemon (salt-preserved lemon) cut into 4
• 150 g pitted green olives
• 1 onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• salt
• pepper
• 1 glass of dry white wine
• vegetables soup
• olive oil (or reclaimed duck fat)
• fresh parsley or coriander

The preparation

Place the can in the oven (on the grill) to melt and brown the skin.

Cut the poultry into pieces if it is not already.

Season lightly.

In a casserole dish, with a little duck fat or olive oil, sweat the onion. Add the garlic and place the pieces of duck or duck on top. Pour in the white wine, then add broth to match. Add the beldi lemon slices.

Bring to a simmer then cook over low heat for at least 45 minutes.

After 20 minutes, add the olives. The dish can continue to simmer quietly and for a long time, over very low heat.

To accompany, prepare a few turnips, boiled, then browned in butter with a ladle of duck cooking broth and deglazed with a dash of cider vinegar. The dish also goes very well with rice or new potatoes.

Serve the can of olives with a little parsley or chopped coriander and a red wine from the South, Côtes-du-Rhône or Corbières.