Knaprig rostad anka med oliver

Ingredients for Crisp Roast Duck with Olives

• 1 duck, about 1.8kg 475ml homemade chicken stock

• 1 tablespoon tomato purée, dried herbs, fennel seeds, bay leaf

• 90g pitted green olives

This recipe yields a succulent roast duck, every morsel of which is tender and tasty, and as a by-product, a good half pint of duck fat. No cook worth her salt would waste a scrap of this precious substance, which is kept in a pot in the fridge and used for frying and flavoring.

Trim any flaps of fat on the duck, and pull out any lumps of fat tucked inside. Rinse and dry the duck, then prick lightly all over with a skewer (about 20-30 times), trying to pierce the skin but not the flesh underneath. Rub all over with salt and sprinkle some inside the cavity.

Put on a rack and roast upside down for 3 hours at 121°C (93°C convection). Drain the fat into a bowl, set the duck the right way up and increase the heat to 177°C (163°C convection) for 45 minutes longer, till nicely browned. Leave to stand for 15 minutes, loosely covered with foil.

Reduce the chicken stock with the tomato and herbs to a saucelike consistency, then strain into a clean pan. Simmer the olives in water for 2 minutes to temper the flavour, then strain and stir into the sauce.

Cut the duck into pieces and serve with the sauce.

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