Canard aux Olives (duck with olives) Serves: 8 Prep time: 20 minutes Cook time: 65 minutes • • 8 duck legs BOUQUET GARNI Olive oil 2 bay leaves 1 Spanish onion, cut in half and finely chopped 3 sprigs parsley 1 garlic clove, minced 1 sprig thyme 2 tomatoes, chopped Cheese cloth 1 cup pitted black olives, any variety Kitchen twine 1 cup pitted green olives, any variety 2 tsp. flour 1 cup dry white wine 1 cup water Salt and pepper 1. Drain and rinse olives under cold water. Set aside. 2. Heat 1 Tbsp. of oil in a cast iron pan over medium-high heat. 3. Season duck pieces with salt and pepper. 4. Working in batches, add duck pieces. Cook, stirring occasionally, until browned on each side, 10 minutes. 5. Remove duck pieces and reserve on a platter. 6. Pour off excess fat and reserve for another use. Keep at least 1/2 cup of fat in the pan. 7. Add onions, garlic, and tomatoes. Cook, stirring occasionally, until soft, about 5 minutes. 8. Sprinkle with 2 tsp. of flour. Cook for 1 minute while stirring. 9. Place bay leaves, parsley, and thyme on a cheese cloth. Tie up corners with kitchen twine. 10. Add olives, bouquet garni, water, and wine to the pan, and stir. 11. Return duck pieces to the pan. 12. Cover and cook for 45 minutes at low heat. 13. Remove duck pieces and arrange them on a large serving platter. 14. Pour sauce from pot over the duck. Serve immediately with white rice. RECIPE AND APP STACK FROM CLEMENT BRUNEAU @CLEMENTBRUNEAU + + “Aircall’s phone system pairs well with Slack and Ebsta to boost your teams’ AIRCALL CTI SLACK GMAIL AND productivity and sync your calendars.” GOOGLE CALENDAR INTEGRATION BY EBSTA 14