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.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!