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Canard Rôti à l'Ancienne Brasserie Flo
(Brasserie Flo’s Roast Duck with
Tomatoes, Olives and Mushrooms)



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La Belle Cuisine


“Côte Rôtie was my darling. Drinking it, I fancied I could see that literally
roasting but miraculously green hillside, popping with goodness, like the
skin of a roasting duck, while little wine-colored devils chased little nymphs
along its simmering rivulets of wine.”

A. J. Liebling, ' Between Meals: An Appetite for Paris'


Canard Rôti à l’Ancienne Brasserie Flo
(Brasserie Flo’s Roast Duck with
Tomatoes, Olives and Mushrooms)

Bistro Cooking
by Patricia Wells, 1989, Workman Publishing

“What a wonderful way to prepare duck! Simply roast it, so you have all
the advantage of that crispy wonderful skin. Then serve it with a vibrant
sauce of tomatoes, mushrooms, and olives. This recipe, from the popular
Paris restaurant, Brasserie Flo, is not complicated to make, but takes
some coordinating in the kitchen. I like to prepare it when a group of
us is cooing together, so each cook can take a different assignment. With
this, serve a young, chilled red wine, such as a Beaujolais cru, Juliénas.”

3 tablespoons extra-virgin olive oil
1 carrot, peeled and cubed
1 onion, coarsely chopped
1 roasting duck (about 4 1/2 pounds;
2.25 kg), trussed
Salt and freshly ground black pepper

Vegetable sauce:
1 pound (500 g) onions, minced
1 pound (500 g) mushrooms,
cleaned, trimmed, and sliced
4 pound (2 kg) tomatoes, peeled,
cored, quartered, and seeded
1 tablespoon Herbes de Provence
(recipe follows)
2 garlic cloves, chopped
1 bouquet garni:
Several sprigs of fresh parsley
and fresh thyme, 8 whole
peppercorns, and 2 imported
bay leaves tied in a double
thickness of cheesecloth
1/2 cup (100 g) green olives,
preferably picholine, pitted
1/2 cup (100 g) oil-cured black olives,
preferably form Nyons, pitted
Chopped fresh parsley 

1. Preheat oven to 400 degrees F (205 degrees C).
2. Prepare the duck: Place a rack in a roasting pan and scatter the carrot
and onion over the bottom of the pan. Season the duck generously
with salt and pepper. Place the bird, breast side down, on the rack.
Roast for 30 minutes, basting the bird every 5 or 10 minutes.
3. Reduce the oven temperature to 325 degrees F (165 degrees C). Turn
the duck breast side up. Continue to roast and baste until the juices
run clear when you pierce the high with a skewer, about 45 more
minutes. If you find that the breast is brown before the bird is
cooked through, cover it loosely with foil.
4. Meanwhile, prepare the sauce: In a large nonreactive skillet, heat the
oil over medium heat until hot but not smoking. Add the onions and
cook until soft but not browned, 5 minutes. Add the mushrooms,
tomatoes, herbs, garlic, olives, and bouquet garni. Season with salt
and pepper. Lower the heat, cover, and simmer, stirring from time to
time, for 1 hour.
5. When the duck is cooked, remove it and the rack to a carving board.
Place the roasting pan over medium-high heat, and add several table-
spoons of water. Deglaze, scraping up any browned bits from the
bottom of the pan. Boil, uncovered, for 5 minutes.
6. To serve, transfer the vegetable sauce, removing the bouquet garni,
to a large, warmed platter. Carve the duck and place the duck pieces
on top. Sprinkle with the parsley and serve. Strain the pan drippings
into a sauceboat and pass separately. Serve immediately.
Yield: 4 to 6 servings

Herbes de Provence
(Mixed Herbs from Provence)

”This fragrant, heavenly herb mixture is used liberally in all
French cooking, not just in Provence. It is essential in preparing
a well-seasoned pork terrine and is also wonderful to have on
hand to add to grilled meat marinades or to toss in green salads
and vinaigrettes.”

2 heaping tablespoons dried thyme
1 heaping tablespoon dried oregano
1 heaping tablespoon dried summer savory
2 heaping tablespoons dried marjoram

Mix together the herbs in a small bowl. Place in a jar and seal well.
Store away from direct sunlight, if possible.
Yield: 1/2 cup (12.5 cl) herbs

Featured Archive Recipes:
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Crispy Roast Duck with Roasted
Vegetables (Commander's Palace)

New Orleans Barbecue Duck

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