Trésor d'Occitanie Recipe
Trésor d'Occitanie is a traditional dish hailing from the beautiful Occitanie region in southern France. Known for its rich blend of ingredients, this dish captures the essence of French country cooking, combining rustic flavors with gourmet technique. Once a favorite among the noble families of the region, it has now become a beloved staple in restaurants and homes alike, showcasing the area's diverse culinary heritage.
Ingredients
- Duck - 1 whole, preferably farm-raised
- Onions - 2 large, finely chopped
- Garlic - 4 cloves, minced
- Thyme - 3 sprigs
- Rosemary - 2 sprigs
- White Wine - 1 cup
- Chicken Stock - 2 cups
- Olives - 1 cup, pitted
- Capers - 2 tablespoons
- Olive Oil - 4 tablespoons
- Black Pepper - to taste
- Salt - to taste
- Lemon - 1, for zest and juice
Preparation
Step 1: Preparing the Duck
Begin by cleaning the duck. Remove any excess fat and giblets from the cavity. Using a sharp knife, score the skin lightly in a crosshatch pattern. This will help render the fat during cooking and ensure a crispy exterior.
Step 2: Marinade
In a large bowl, combine half of the olive oil, juice, and zest from the lemon, minced garlic, chopped thyme, and rosemary. Place the duck in the bowl, ensuring it is coated thoroughly in the marinade. Massage the marinade into the scored skin and inside the cavity. Let it rest in the refrigerator for at least 4 hours, preferably overnight.
Cooking Process
Step 1: Browning the Duck
Preheat your oven to 325°F (165°C). In a large ovenproof skillet, heat the remaining olive oil over medium-high heat. Add the marinated duck to the skillet, skin-side down, and brown it evenly, about 5-7 minutes per side. This helps to seal in the juices and add color.
Step 2: Building the Base Flavors
Remove the duck from the skillet and set it aside. Lower the heat to medium and in the same skillet add the onions, cooking them until they are translucent. Stir in the garlic and let it sauté for another minute. Add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow it to reduce slightly before adding the chicken stock, olives, and capers.
Step 3: Roasting
Return the duck to the skillet, skin-side up, placing it atop the stock mixture. Cover the skillet with a lid or foil, and transfer it to the preheated oven. Roast for approximately 2 hours, checking every 30 minutes to baste the duck with the pan juices and ensure it remains moist.
Once the cooking time is complete, a quick use of a cooking timer will ensure it rests properly.
Serving Suggestions
Upon removal, let the duck rest for 10 minutes before carving. Serve it warm, garnished with fresh herbs. This dish pairs wonderfully with crusty bread or roasted vegetables, making the most of the rich, savory sauce. A glass of local Occitanie wine is the perfect accompaniment, elevating the meal experience with each sip.
Enjoying the Trésor d'Occitanie
To truly enjoy this delightful dish, make sure every bite includes a bit of the crispy duck skin along with the tender meat and flavor-packed sauce. As you savor the harmonious layers of taste, imagine the serene landscapes of Occitanie, where the tradition of this dish was born. Bon appétit!