Canard Aux Olives Et Banyuls, Duck with Olives and Banyuls

A bean recipe for every taste:

Season the duck with salt and season with pepper, heat olive oil in a casserole and sear the duck on all sides, cover and place in the oven at a low temperature for one hour. The duck should not be completely cooked.

Now remove the duck from the casserole and divide into four portions and set aside. Collect the broth and degrease with the help of a ladle.

Add the poultry stock to the casserole form and bring to a boil. Place the duck pieces in the clear soup, pour the gravy and the banyuls over them.

Add olives, rosemary and thyme and cover once more. Bake everything in the oven at 150 °C for about half an hour. The sauce should reduce a little.

You can serve it with white beans and fresh baguette. Of course, a glass of Banyuls should not be missing. A glass of dry port wine can also replace the Banyuls.

The Languedoc region The Languedoc is so called because the language (French: langue) of Oc is spoken there. In the Languedoc the sun shines almost every day. There is an old tradition of gastronomy. In the plains of Haut-Languedoc, garlic, zucchini, beans, asparagus, tomatoes, melanzane, as well as hominy and cereals are cultivated. On the other hand, in the region of Carcassonne you can find a wilder landscape with thyme, rosemary and juniper, where you can also find many small flocks of sheep.

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