Title: Duck Stew Foggia Style with Olives, Fennel Seeds and Tort
Categories: Entree Poultry
Yield: 4 Servings

4	lb	Muscovy duck, or
2		Wild ducks
6	tb	Virgin olive oil
1/2	lb	Pancetta, cut into 1/4-inch
		Dice
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
		Wine
2		Dried hot peppers from
		Puglia
		Basic tomato sauce:
1/3		Spanish onion, cut into
1/4		-inch dice
2		Cloves garlic, thinly
		Sliced
1	oz	Virgin olive oil
1 1/2	tb	Fresh thyme (or
2	ts	Dried
1/4	md	Carrot, finely shredded
28	oz	Cans of tomatoes, crushed
		And mixed well with their
		Juices
		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.

MOLTO MARIO #MB5721

From: Sylvia Steiger Date: 20 Jul 97 National Cooking Echo Ä

previous

next