Duck With Chocolate - {Anatra Al Cioccolato}

Recipe Ingredients

1		Duck - (abt 3 lbs) - cut 8 pieces
2 tablespoons	30ml	Extra-virgin olive oil
1		Onion - chopped
3		Celery stalks - chopped
2		Carrots - peeled, chopped
1 teaspoon	5ml	Fennel seeds
1 tablespoon	15ml	Pine nuts - untoasted
3		Cloves
1 tablespoon	15ml	Golden raisins
2		Bay leaves
2 tablespoons	30ml	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/4 teaspoons	6.3ml	Sugar
1 1/2 tablespoons	22ml	Unsweetened chocolate - chopped fine
3/4 cup	177ml	White wine vinegar
		Chopped parsley leaves - for garnish
		Red pepper flakes - for garnish
		Extra-virgin olive oil - for garnish

Recipe Instructions

Heat a 12- to 14-inch saucepan over medium heat. When the pan is hot, add the duck pieces, skin-side down. The duck skin will provide more than enough fat for browning without adding excess oil. Cook, occasionally pouring excess fat off carefully, until golden brown, about 8 minutes per side.

Meanwhile, in medium-sized saute pan, heat the olive oil over medium heat until hot but not smoking. Add the onion, celery, and carrot, and saute over medium heat until softened, about 12 minutes. Add the fennel seeds, pine nuts, cloves, raisins, bay leaves, flour and 1/2 cup vinegar and continue cooking for 2 minutes.

Add duck pieces and 1/4 cup vinegar. Season with salt and pepper. Bring to a boil, cover and lower the heat. Braise over low heat until the sauce is thick, about 30 to 40 minutes. Remove the cloves. Remove the duck to a large plate and spoon vegetables over.

Stir the chocolate and sugar into the cooking liquid. Serve sauce with the duck and garnish with chopped parsley, red pepper flakes and a drizzle of extra-virgin olive oil.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F07) - from the TV FOOD NETWORK

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