Jimmy’s Duck Cacciatore
From elgourmand2 8 years ago
- 1 Hr. to make
- Serves 4-6
No, I didn’t forget the onions. You can add some if you really must but why not try it this way? Essentially my Grandfather’s recipe so it’s old as and very Italian. What’s with the duck? One Sunday I wanted Chicken Cacciatore but I was building up my chicken flock and the hens all had peeps. Read more However, I had heaps of ducks. So I boiled up some water, whacked a duck and had one of the neighbor boys clean and pluck it for a couple bucks. Yes, I can do that here and he’s glad for the spending money. I cut up the duck and carried on. Best Duck Cacciatore I ever made. See less
Ingredients
- • 1 whole duck, cut into 8 pieces. Two breast pieces, one trimmed thigh and a drumstick per side. shopping list
- • 2 tsp. salt, plus more to taste. shopping list
- • 1 tsp. freshly ground black pepper, plus more to taste. shopping list
- • 1 cup all purpose flour, for dredging. shopping list
- • 3 Tbs. olive oil. shopping list
- • 1 large red bell pepper, chopped. shopping list
- • 1-2 Poblano chilies, seeded and chopped, optional and to taste. shopping list
- • 3 cloves garlic, finely chopped. shopping list
- • ½ cup dry red wine. shopping list
- • 3 cups diced Italian tomatoes with juice. shopping list
- • 1 small can Italian tomato paste. shopping list
- • 1 ½ tsp. dried oregano leaves. shopping list
- • 1 tsp. fresh basil, chopped. shopping list
- • 2 bay leaves. shopping list
- • ¼ cup coarsely chopped fresh basil leaves. shopping list
- • ¼ cups sliced black olives, (optional). shopping list
- • 1 cup fresh mushrooms, sliced. shopping list
- • 1 lb. (500 g) long pasta. I like Fettuccine here but whatever works for you. shopping list
How to make it
- 1. Sprinkle the duck pieces with 1 tsp. each of salt and FG pepper.
- 2. Dredge the duck pieces in the flour to coat lightly.
- 3. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the duck pieces to the pan and sauté just until brown, about 5 minutes per side. If all the duck does not fit in the pan, sauté it in 2 batches.
- 4. Transfer the duck to a plate and set aside. Add the bell pepper, and garlic to the same pan and sauté over medium heat until the veggies are tender, about 5 minutes. Season with salt and pepper.
- 5. Add the wine and Bay leaves and simmer until reduced by about half, about 3-5 minutes. Add the tomatoes with their juice, tomato paste, 1 tsp. basil, and oregano and simmer a bit. Here is where you adjust the sauce; too thin cook down a bit and too thick add water. Make it your way.
- 6. Return the duck pieces to the pan and turn them to coat in the sauce. Cover and simmer over low heat for 15 minutes.
- 7. Meanwhile, heat the water for the pasta and cook just al dente. Drain.
- 8. Uncover the chicken, turn the pieces over and simmer until the duck is just cooked through, about 10-15 more minutes. Don’t overcook the chicken or it will get dry.
- 9. Add the olives and mushrooms; simmer for 1-2 minutes, stirring often.
- 10. Fish out the bay leaves.
- 11. Serve over cooked paste, garnish with chopped basil and Parmesan cheese.
- A mixed green salad, some chewy Italian bread and a decent dry white and you’re set.
People Who Like This Dish 2
- tuilelaith Columbia, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments