Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 finely chopped fermented lemons, 4 minced garlic cloves, 1 grated inch of ginger, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground turmeric, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing thoroughly to form a paste.

2. 2

   Rub the spice paste all over 2.5 lbs of duck legs and thighs, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 24 hours to allow the flavors to meld.

3. 3

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear the marinated duck pieces skin-side down for 8-10 minutes until golden brown and crispy, then flip and sear the other side for 5 minutes, removing the duck to a plate afterwards.

4. 4

   Add 1 large thinly sliced yellow onion to the pot with the rendered duck fat, cooking for 8-10 minutes over medium heat until softened and lightly caramelized, scraping up any browned bits from the bottom.

5. 5

   Pour in 3 cups of chicken broth, 1 cup of pitted green olives, and the reserved duck pieces, bringing the liquid to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot, and braise the duck for 1 hour and 30 minutes to 2 hours, or until the duck is fork-tender and the meat is falling off the bone.

7. 7

   Taste the sauce and adjust seasonings if necessary, then ladle the Fermented Lemon and Olive Duck Stew into serving bowls, garnishing with 1/2 cup of chopped fresh cilantro.