Savor the rustic elegance of Duck with Olives and Mushrooms, a classic French dish that embodies the rich, comforting flavors of traditional French cuisine.
This recipe features tender, golden-browned duck simmered to perfection in a savory sauce infused with earthy mushrooms, aromatic herbs, and the briny depth of green olives.
The combination of flavors creates a balanced and indulgent dish that’s hearty yet refined, making it an excellent choice for a cozy family dinner or a gourmet centerpiece for special occasions.
Perfectly paired with roasted potatoes, crusty artisan bread, or a glass of full-bodied red wine, this dish is as versatile as it is satisfying.
Whether you're hosting a dinner party or enjoying a quiet evening at home, Duck with Olives and Mushrooms brings the essence of French countryside cooking to your table, offering an unforgettable culinary experience that’s both comforting and elegant.
⦁ 1 4-lb whole duck
⦁ 8 oz green olives, pitted
⦁ 10 oz small button mushrooms, halved
⦁ 1 onion, chopped
⦁ 1 bay leaf
⦁ 2 tbsp tomato purée
⦁ ½ tsp thyme
⦁ ½ tsp rosemary
⦁ 2 tbsp olive oil
⦁ 2 tbsp butter
⦁ Salt and pepper
1. Prepare the Duck: Prick the duck's skin with a fork and season with salt and pepper. Heat olive oil and butter in a large pot and brown the duck on all sides for 20 minutes.
2. Cook the Aromatics: Remove excess fat from the pot, leaving about 1 tbsp. Cook the onion until translucent, then stir in tomato purée, thyme, rosemary, and bay leaf. Add ¾ cup of water and simmer.
3. Simmer the Duck: Return the duck to the pot, cover, and simmer for 1 hour and 15 minutes, basting occasionally.
4. Add Mushrooms and Olives: Add the mushrooms and olives to the pot and cook for another 30 minutes.
5. Serve: Carve the duck and serve with the mushrooms, olives, and sauce.
🛒 Choosing Ingredients
✔ Duck – Use duck legs or a whole duck cut into portions for tender, flavorful meat
✔ Olives – Go for green olives (like Picholine or Castelvetrano) for a briny, slightly fruity contrast
✔ Mushrooms – Cremini, button, or wild mushrooms add deep earthiness
✔ Aromatics – Garlic, shallots, thyme, bay leaf, and a splash of white wine bring depth
✔ Optional Add-ins – A touch of tomato paste or orange zest for extra warmth or brightness
👩🍳 Preparation
✔ Sear Duck Skin-Side Down – Render fat and crisp up the skin before braising
✔ Brown in Batches – Avoid crowding the pan to maintain a good sear
✔ Deglaze for Flavor – Use white wine or broth to lift browned bits after searing
✔ Simmer Gently – Braise low and slow until duck is tender (about 1.5–2 hours)
✔ Add Olives Late – Stir in olives during the last 20–30 minutes to preserve their texture
🍳 Balancing Flavors
✔ Fat vs. Acid – Duck is rich, so balance it with white wine, vinegar, or citrus zest
✔ Savory Depth – A spoon of tomato paste or duck stock can enrich the sauce
✔ Herb Finish – Brighten with fresh parsley or thyme just before serving
📦 Storage
✔ Better Next Day – Flavors deepen overnight; refrigerate and reheat gently
✔ Skim the Fat – Chill and remove excess fat from the top before reheating
✔ Freeze in Sauce – Duck freezes well if stored in its cooking liquid
🍽 Serving
✔ Perfect Pairings – Serve with roasted potatoes, polenta, or crusty French bread
✔ Wine Match – Try a red Burgundy, Pinot Noir, or Côtes du Rhône
✔ Garnish – Top with chopped parsley or a sprinkle of lemon zest for freshness