INGREDIENTS

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, 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.  Yield: 4 servings  Recipe by: Molto Mario  Posted to MC-Recipe
Digest V1 #506 by Sue <suechef@sover.net> on Mar  08, 1997.

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Nutrition (calculated from recipe ingredients)
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Calories: 4253
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 263.2mg
Potassium: 3763.6mg
Carbohydrates: 137.3g
Fiber: 2.3g
Sugar: 49.6g
Protein: 4.5g