Caneton aux Olives
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-half lb. of stoned
- Olives
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Prepare the duckling as above, and keep the sauce short and succulent.
- A few minutes before serving, add one-half lb.
- of stoned and blanched olives.
- Glaze the duckling at the last moment, and dish it surrounded with the olives and the sauce.
Plating
Cookware for this recipe
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Saucepan