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muscovy virgin olive oil pancetta Spanish onion celery fennel seeds green olives Sweet Aleatico tomato sauce peppers salt freshly ground black pepper
Viewed: 34 - Published at: 5 years agoIngredients
- 4 lb. Muscovy duck*
- 6 tbsp. virgin olive oil
- 1/2 lb. pancetta, cut into 1/4-inch dice
- 1 lg. Spanish onion, chopped into 1/4-inch dice
- 2 celery ribs, cut into 1/4-inch rounds
- 1 tbsp. fennel seeds
- 2 green olives from Ascoli
- 2 cups Sweet Aleatico di Puglia wine
- 2 cups Basic Tomato Sauce (see recipe elsewhere)
- 2 dried hot peppers from Puglia
- Salt, to taste
- Freshly ground black pepper, to taste
Method
- Cut duck 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.
- In an 8- to 10-quart heavy-bottomed braising pan or Dutch oven, heat 6 tbsp.
- 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 tbsp.
- of fat and add pancetta.
- Cook until lightly browned and add onion, celery, carrots and fennel seeds and cook until softened, approximately 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.
