Duck Thighs Roasted in Olives and Tomatoes
At least once a year we head to the Jean Martin Boutique in Maussane-les-Alpilles for a cooking class. The Ateliers de Cusine are short workshop-style classes which last for two and a half (2 1/2) hours. The menus change roughly every two months, but the class format is always the same. The cooking starts at 10 am and by 12:30 pm you have three new recipes (three courses) and you’ve had lunch.
Chef Yvan Gilardi of Toquadom works closely with the Jean Martin company to develop recipes for their new products. He also develops the menus and runs the cooking classes. This recipe for Duck thighs with Olives and a Corn Pancake – Canard aux Olives et Galette de Mais – is simple to prepare using olives from Les Baux de Provence.
Duck Thighs in Olives and Tomatoes with Corn Pancakes
For the best results, allow enough time for the duck to slow-cook in the oven. Make the corn pancakes near the end of the cooking time and serve. This is a delicious, colourful dish.
* If you are in France buy jars of tomate concassée from Jean Martin.
** For the recipe we used a mixture of olives from Jean Martin. Cook the olives with their pits to maximize the flavour, but warn your guests accordingly. The olives should be in a herb brine and not too salty.
Yvan Gilardi has lived in Provence for over 20 years, but his grounding in French cuisine comes from the degree he earned at the École Hôtelière in Thonon-les-Bains, located in France’s Haute Savoie region. As a student of the intensive culinary program, he shared that his passion was for mastering pastry techniques. (Note: If you have the chance to try his food don’t skip dessert.) Read more about Chef Yvan Gilardi’s background and his services here.
It has been 100-years since Jean Martin founded his company in the village of Maussane. In 1920, this town on the southern flank of the Alpilles range had a population of just over 1200 people. When M. Martin senior launched his business of preserving and selling the local olives grown in Les Baux de Provence, Maussane would have been heavily agriculturally focused. Disaster struck in 1956 when a deep frost-damaged all the olive stock in Provence. The Jean Martin company and many others dependent on the olive harvest suffered terrible financial losses. Discover how the Jean Martin company has evolved since that time.
Book your cooking class here.