Cooking Index - Cooking Recipes & IdeasDuck Stew Foggia Style W Olives, Fennel Seeds & Tortiera Recipe - Cooking Index

Duck Stew Foggia Style W Olives, Fennel Seeds & Tortiera

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozMuscovy duck - (1 duck)
  = (or 2 wild ducks)
6 tablespoons 90mlVirgin olive oil
1/2 lb 227g / 8ozPancetta - cut 1/4" dice
1 lb 454g / 16ozSpanish onion - chopped 1/4" dice (large)
2   Celery ribs - cut 1/4" rounds
1 tablespoon 15mlFennel seeds
2 cups 474mlGreen olives from ascoli
2 cups 474mlSweet Aleatico di Puglia wine
2 cups 474mlBasic Tomato Sauce - (see recipe)
2   Dried hot peppers from Puglia
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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.

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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5721) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.