Braised Duck with Sicilian Olives and Almonds

Braised Duck with Sicilian Olives and Almonds

This recipe differs from the usual method of braising as it doesn’t require the pan to be covered during cooking. You want the finished dish to have a well-flavoured, reduced sauce and crispy skinned duck, which will only happen if cooked uncovered.

Serves 4

Photography by Aaron McLean
From issue #42
Aug. 25, 2015
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