Focaccia With Duck And Green Olive Ragout

• Basic dough (see recipe)
• 4 teaspoons olive oil
• 2 boneless, skinless duck breasts, halved lengthwise and cut across into slices 1/4 inch thick
• 4 tablespoons minced shallots
• 2 teaspoons minced garlic
• 1/2 cup sweet sherry
• 1 cup chicken broth, homemade or low-sodium canned
• 1 cup green olives, pitted and coarsely chopped
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• Freshly ground pepper to taste

1. Prepare the dough.
2. While it is rising, heat 3 teaspoons of the olive oil in a large skillet over medium-high heat.
3. Add the duck slices, and stir-fry until browned on the outside but still rare in the center, about 2 minutes.
4. Remove with a slotted spoon and set aside.
5. Add the remaining 1 teaspoon olive oil.
6. Add the shallots and garlic and saute for 2 minutes.
7. Stir in the sherry, chicken broth, any juices accumulated from the duck, and the olives.
8. Cook, stirring often, until reduced by half, about 10 minutes.
9. Stir in the cornstarch mixture and cook, stirring constantly, for 1 minute.
10. Remove from heat, and season with pepper.
11. Set aside.
12. Preheat oven to 425 degrees.
13. When the dough is rolled out, stir the duck into the sauce and spread the mixture over the dough, leaving a 1-inch border around the circumference.
14. Bake until crust is golden brown, about 20 minutes.
15. Cut into wedges, and serve hot.

olive oil, duck breasts, shallots, garlic, sweet sherry, chicken broth, green olives, cornstarch, freshly ground pepper

Taken from cooking.nytimes.com/recipes/10821 (may not work)