Duck Cacciatore

Name: Duck Cacciatore
Ingredients: 1 duck, cut into 8 pieces; Salt and freshly ground black pepper; Flour, for dusting; Olive oil, for pan; 4 cloves garlic, smashed; 2 carrots, chopped; 2 ribs celery, chopped; 1 yellow onion, chopped; 1 cup dry red wine; One 28-ounce can whole peeled tomatoes, crushed by hand; 3/4 pound cremini mushrooms, whole; 4 tablespoons butter, cut into pats; 2 sprigs parsley, whole

13 ingredients

12 steps

Ingredients

1 duck, cut into 8 pieces
Salt and freshly ground black pepper
Flour, for dusting
Olive oil, for pan
4 cloves garlic, smashed
2 carrots, chopped
2 ribs celery, chopped
1 yellow onion, chopped
1 cup dry red wine
One 28-ounce can whole peeled tomatoes, crushed by hand
3/4 pound cremini mushrooms, whole
4 tablespoons butter, cut into pats
2 sprigs parsley, whole

Directions

1

Sprinkle the duck pieces with salt and pepper, then dust lightly with flour.
2

Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat.
3

Brown the duck pieces on both sides until golden brown.
4

Remove the duck to a plate and pour off most of the fat from the pot.
5

In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine.
6

Scrape the pot to dislodge the brown bits stuck to the bottom.
7

Next add the tomatoes and mushrooms, and stir.
8

Place the duck on top of the vegetables and top with the butter and parsley.
9

Reduce the heat to medium-low, cover and cook for 1 hour.
10

Remove the duck and vegetables to a serving platter.
11

Spoon over the juices and serve warm.
12

Cook Notes: Depending on how fatty the ducks are, it may be nice to render the skin a bit and skip the flouring.