My dad loves duck. In Australia it’s a real delicacy and has to be special-ordered from the butcher. Whenever he can, my dad tries to order one for special occasions (like when the grandchildren visit!). As both of my parents are great cooks, I have some real competition and I have to try really hard to impress them. I adapted this duck recipe from the first cooking class I took in Manhattan at the JCC on the upper West Side. I loved it so much and thought I would make it for my parents on their next trip. When they came from Australia, the following yom tov I served it and not only did my parents like it, my children did too! I have even made it with chicken instead of duck when I don’t want to splurge but still want this delicious dish. It’s defiantly Tishrei-worthy!!!

Fettucine with Braised Duck and Olives

2 tablespoon extra virgin olive oil

1 duck), legs and breasts removed from the carcass and skinned

coarse salt and fresh-ground black pepper

1 medium garlic clove, minced

1 cup green olives, pitted and coarsely chopped

1 cup red wine

1 chicken stock

1/2 cup tomato paste

1 pound dried fettuccine

1 tablespoon minced fresh flat-leaf parsley leaves


  1. Heat the oil in a 12-inch saute pan over medium-high heat. Sprinkle the duck pieces with salt and pepper. Add the duck pieces and brown quickly, about 2 minutes on each side. Remove the pieces and set aside.
  2. Turn the heat down to medium. Add the garlic and olives to the pan and saute, stirring frequently, until the garlic just begins to color, about 20 seconds. Turn the heat back to high. Add the wine and scrape the skillet bottom with a wooden spatula or spoon to loosen the browned bits. Add the stock and tomato paste and bring to a boil. Return the duck and accumulated juices to the pan. Lower the heat, cover and barely simmer, turning once, until the duck is cooked through, about 25 minutes. Remove the duck from the pot with a slotted spoon and cool slightly. Skim the excess grease from the pan. Remove the meat from the bones and shred into bite-size pieces. Return the meat to the pot and discard the bones. Taste for salt and pepper.
  3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve ½ cup of the cooking water, drain the pasta and return it to the cooking pot. Mix in ¼ cup of the reserved cooking water, the parsley, and the sauce; use the additional ¼ cup cooking water as needed to moisten the sauce.

shredded duck with olives



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