• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Muscovy duck - - (1 duck)

  2. (or 2 wild ducks)

  3. 6 tablespoons 90ml Virgin olive oil

  4. 1/2 lb 227g / 8oz Pancetta - cut 1/4" dice

  5. 1 lb 454g / 16oz Spanish onion - chopped

  6. 1/4" dice (large)

  7. 2 Celery ribs - cut 1/4" rounds

  8. 1 tablespoon 15ml Fennel seeds

  9. 2 cups 474ml Green olives from ascoli

  10. 2 cups 474ml Sweet aleatico di puglia wine

  11. 2 cups 474ml Basic tomato sauce - seenote

  12. 2 Dried hot peppers from puglia

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

  2. Cut duck up into 10 pieces by splitting the breast and cutting each in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the liver and use it to thicken the sauce.

  3. In an 8- to 10-quart heavy-bottomed braising pan or Dutch oven, heat 6 tablespoons virgin olive oil over medium flame until smoking. Place duck pieces skin side down and cook until golden-brown and most of the fat has been rendered. Cooking 4 to 6 pieces at a time, this should take 20 to 30 minutes. When done, drain pan of all but 2 tablespoons of fat and add pancetta. Cook until lightly browned and add onion, celery, carrots and fennel seeds and cook until softened, about 10 minutes. Add olives, sweet wine, Basic Tomato Sauce and hot peppers and bring to a boil. Submerge duck pieces and liver and bring to a boil. Lower the heat and simmer 1/2 hour, or until duck is falling off the bone. Remove duck and liver to platter with tortiera. Using a wooden spoon, chop liver to fine mush, return to pan and season sauce with salt and pepper. Pour sauce over duck and serve.


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