Ingredients Jump to Instructions ↓

  1. 1 Duck - (abt 4 lbs) - cleaned, and Cut into 8 pieces Salt - to taste Freshly-ground black pepper - to taste

  2. 1/8 lb 56g / 2oz Pancetta - finely chopped

  3. 2 tablespoons 30ml Unsalted butter

  4. 2 Sage leaves - finely chopped

  5. 1 Rosemary sprig

  6. 1/4 lb 113g / 4oz Soppressata - finely chopped

  7. 1 Garlic clove - finely chopped

  8. 1/2 cup 118ml White wine vinegar

  9. 1/2 cup 118ml Brown Chicken Stock - (see recipe)

  10. 1 Lemon - cut in half

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 450 degrees. Season the duck inside and out with salt and pepper. In a Dutch oven or casserole, over high heat, sear the duck on all sides until brown. Remove the pieces of the duck. Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat. Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant. Add the vinegar and Brown Chicken Stock, bring to a boil, and add the duck pieces back into the pan. Juice the lemon halves over the duck and place the rinds in the pot. Place the Dutch oven into the oven and cook for 1 hour. This recipe yields 6 servings.


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