Duck Stew Foggia Style With Olives, Fennel Seeds And Tort
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Duck Stew Foggia Style With Olives, Fennel Seeds And Tort
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Last updated 6/12/2012 12:58:41 AM. Recipe ID 21503. Report a problem with this recipe.
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      Title: Duck stew foggia style with olives, fennel seeds and tort
      Yield: 4 Servings

      1    (4 pound) Muscovy duck, or 2
           Wild ducks
      6 tb Virgin olive oil
    1/2 lb Pancetta, cut into 1/4-inch
      1 lg Spanish onion, chopped into
    1/4    -inch dice
      2    Ribs celery, cut into
    1/4    -inch rounds
      1 tb Fennel seeds
      2 c  Green olives from Ascoli
      2 c  Sweet Aleatico di Puglia
      2    Dried hot peppers from

MMMMM---------------------BASIC TOMATO SAUCE--------------------------
    1/3    Spanish onion, cut into
    1/4    -inch dice
      2    Cloves garlic, thinly
      1 oz Virgin olive oil
  1 1/2 tb Fresh thyme (or 2
           TB dried)
    1/4 md Carrot, finely shredded
     28 oz Cans of tomatoes, crushed
           And mixed well with their
           Salt, to taste
  BASIC TOMATO SAUCE: Saute the onion and garlic in the olive oil over
  medium heat until translucent, but not brown (about 10 minutes). Add
  the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring
  to a boil, lower the heat to just bubbling, stirring occasionally for
  30 minutes. Season with salt to taste. Serve immediately, or set
  aside for further use. The sauce may be refrigerated for up to one
  week or frozen for up to 6 months.
  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.

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Recipe ID 21503 (Apr 03, 2005)

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