Holiday recipes/ Meat

Duck with olives & port wine sauce

Duck with olives & port wine sauce

Piece of life

Originally this recipe was supposed to be asian style cooked duck, but when I was about to get started I realized I was missing one of the principal element of the recipe. I was a little bit stuck with my duck to cook and I remembered my mother’s recipe. She used to cook duck from time to time, with olives and port wine, and here was the solution to my problem.

But the effect I hadn’t anticipated was the reaction of my daughter. She suddenly realized that the meat we eat is coming from animals and therefore they were killed for it. We have been reducing our meat consumption for several years now, but we still eat some. She had never questioned us about the origin of the meat, but the duck had a shock effect [probably because we spend hours watching them in the park]. So after much grief, we had a discussion about the origin of the meat and the choices she can make about her diet. For now she has decided to continue to eat it, we will see what she decides later. I must confess that this conversation got deep into me, I am sensitive to the animal condition and my daughter’s questions brought me back into some of my reflections.

About the duck, olives & port wine

It’s a perfect dish for the holidays. After all, it’s not every day you cook duck, and port wine brings a gourmet and festive touch.

1/ In Quebec there are several duck farms, so preferably buy from a local farm. You will easily find some in grocery stores, fresh or frozen.

2/ I had a whole duck. So I cut it into pieces [actually, it was Hubby who did it] and I used the breasts and legs for this recipe. I kept the rest of the meat and the carcass to make a broth. This time I made an Asian-style broth [to make up for my aborted recipe] with star anise, cinnamon, ginger… There are many possibilities. You can freeze it to use it later [I advise you to let it cool down and degrease it first].

3/ I mix some port wine and white wine to soften the taste a bit. But you can adjust the quantities of alcohol according to your tastes.

Canard au porto & aux olives

Duck with olives & port wine sauce

This duck with olives and port wine recipe is a great idea to serve for a special event, or just to change from the usuals. Checked it out !
Course: Meat
Keyword: Easy recipe, Holiday recipe
Portions 4
Prep Time: 15 minutes
Cooking time: 30 minutes
Print Recipe


  • 4 duck legs (or breasts, or a mix)
  • 250 g of white mushrooms
  • 150 g large green olives pitted
  • 1 onion sliced
  • 1 clove of garlic
  • 80 ml port wine
  • 125 ml white wine
  • 100 ml water
  • salt & pepper to taste


  • Heat the pan (fat free). Once hot, place the pieces of meat on the skin side. The skin of the duck will start to melt. Once the skin is golden brown, remove the pieces of duck and set them aside. Remove most of the fat from the pan (but keep a little bit of it).
  • In the pan with the rest of the duck fat, add the sliced onions and cook them for 1 to 2 min. Add the garlic. Deglaze with the port and white wine. Let simmer for about 5 minutes.
  • Add the olives, the mushrooms and the meat. Season with salt and pepper to taste.
  • If using a pressure cooker, close and cook for 25 to 30 minutes from the rotation of the valve. If you use a classic pan, the cooking time will be longer.

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