Duck Stew Foggia Style W Olives, Fennel Seeds & Tortiera

Recipe Ingredients

4 lbs	1816g / 64oz	Muscovy duck - - (1 duck)
		(or 2 wild ducks)
6 tablespoons	90ml	Virgin olive oil
1/2 lb	227g / 8oz	Pancetta - cut 1/4" dice
1 lb	454g / 16oz	Spanish onion - chopped 1/4" dice (large)
2		Celery ribs - cut 1/4" rounds
1 tablespoon	15ml	Fennel seeds
2 cups	474ml	Green olives from ascoli
2 cups	474ml	Sweet aleatico di puglia wine
2 cups	474ml	Basic tomato sauce - see * note
2		Dried hot peppers from puglia
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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

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.

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

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