Duck stew foggia style with olives, fennel seeds and tort

4 servings

Ingredients

Quantity Ingredient
1 (4 pound) Muscovy duck, or 2
Wild ducks
6 tablespoons Virgin olive oil
½ pounds Pancetta, cut into 1/4-inch
Dice
1 large Spanish onion, chopped into inch dice
2 Ribs celery, cut into inch rounds
1 tablespoon Fennel seeds
2 cups Green olives from Ascoli
2 cups Sweet Aleatico di Puglia
Wine
2 Dried hot peppers from
Puglia
⅓ Spanish onion, cut into inch dice
2 Cloves garlic, thinly
Sliced
1 ounce Virgin olive oil
1½ tablespoon Fresh thyme (or 2
TB dried)
¼ medium Carrot, finely shredded
28 ounces Cans of tomatoes, crushed
And mixed well with their
Juices
Salt, to taste

Directions

MOLTO MARIO #MB5721

BASIC TOMATO SAUCE

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 ½ 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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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