Classic Duck Cacciatore

LeGourmetTV's picture

Dec. 09, 2010

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.


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)



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.


9) Spoon the duck over some cooked pasta, garnish with a fresh oregano sprig and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 599Calories from Fat 320

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 11 g55%

Trans Fat 0 g


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