Duck Cacciatore

Votes: 20

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Duck cacciatore, or hunter's style, is an Italian-style dish where the poultry pieces are cooked with vegetables, creating a full, flavorful meal that requires no additional garnish. The duck pieces are first pan-fried until crispy on all sides, then braised in a cauldron over vegetables in red wine. For the vegetables, use onions, garlic, carrots, pureed tomatoes, and celery stalks, and add mushrooms, which add their amazingly rich aroma and flavor to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 duck, cut into 8 pieces
Flour to dust the duck
Olive oil, for frying
4 cloves garlic, crushed
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 cup dry red wine
1 can (800g) of canned whole peeled tomatoes in their own juice, hand-mashed
300 g of whole champignons
4 tbsp butter, cut into slices
2 sprigs of parsley, whole

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: duck, champignon mushrooms, carrot, celery, tomatoes, red wine

Cooking the dish according to the recipe:

Sprinkle the duck pieces with salt and black pepper, then dust lightly with flour.
Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the duck pieces on both sides until golden brown. Transfer the duck to a plate and discard most of the fat from the pan. Return the pan to medium heat and add the garlic, carrots, celery, onion, and red wine. Scrape the bottom of the pan to loosen any browned bits. Then add the tomatoes and mushrooms and stir.

Place the duck on top of the vegetables and top with pats of butter and parsley. Reduce heat to medium-low, cover, and simmer for 1 hour.
Transfer the duck and vegetables to a platter. Spoon the juices over the top and serve warm.

Note

Depending on the fat content of the duck, you may need to render out some of its fat, in which case you'll have to skip the flour step.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Main courses / Vegetables and mushrooms / Bird / Italian cuisine

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