Classic Duck Cacciatore
This classic flavoured stew offers up chunky pieces of vegetables and duck that will become a favourite for all your guests. Serve this dish with tagliatelle or fettuccine pasta to soak up the rich tomato sauce.
Ingredients
| Whole duck | 3 Pound | |
| Salt | 1/4 Teaspoon | |
| Cracked black pepper | 1/4 Teaspoon | |
| Onion | 1 Large , chopped | |
| Garlic clove | 6 Medium , minced | |
| Button mushrooms | 1 Pound , quartered | |
| Red bell pepper | 1 Medium , chopped | |
| Green bell pepper | 1 Medium , chopped | |
| Dried oregano | 1 Tablespoon | |
| Dried basil leaves | 1 Teaspoon | |
| Dry red wine | 1/2 Cup (8 tbs) | |
| Canned diced tomato | 1 Can (10 oz) (28 oz) | |
| Oregano | 1 Sprig (fresh garnish) |
Directions
MAKING
1) Sprinkle salt and pepper all over the duck pieces.
2) In a large shallow saucepan over medium high heat, brown the duck on both sides. Transfer to a plate.
3) Remove all the rendered fat in the saucepan and reserve.
4) In same saucepan, add 1 tablespoon duck fat and saute the onion, garlic, mushrooms, peppers, oregano and basil for about 15 minutes or until vegetables are beginning to brown.
5) Pour in wine and stir vegetables to deglaze pan.
6) Add the diced tomatoes and bring to boil.
7) Return duck into the saucepan, simmer covered over a low heat for about 1 hour and 15 minutes or until duck is falling off the bone.
8) Uncover and cook for 15 minutes to thicken the sauce slightly.
SERVING
9) Spoon the duck over some cooked pasta, garnish with a fresh oregano sprig and serve.
Recipe Summary
Nutrition Facts
Serving size
Calories 599Calories from Fat 320
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
Sodium 392 mg16.33%
Total Carbohydrates 24 g8%
Dietary Fiber 6 g24%
Sugars 5 g
Protein 46 g92%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
