Oven with Convection Function (for even cooking and crisp skin),
Meat Thermometer (to ensure proper internal temperature of duck),
Deep Fryer or Deep Sear Pan (for achieving a crispy exterior on the duck if using this method),
Basting Brush (for applying glazes and marinades during cooking),
Cutting Board (for preparation tasks, such as trimming excess fat),
Kitchen Knife (of good quality for safely handling food),
Meat Picker or Fork (to help handle the duck meat during roasting),
Mandoline Slicer or Sharp Chef's Knife (for precise cutting of vegetables and olives, if required in preparation stages not directly mentioned but useful for garnishing),
Roasting Pan with Rack (to elevate the duck during roasting to achieve crispy skin),
Digital Food Scale (optional, for precision in cooking times and portions)
1 duck, about 4 pounds
2 cups homemade chicken stock
1 tbsp tomato purée, dried herbs, fennel seeds, bay leaf
2/3 cup pitted green olives
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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