Braised Duckling with Green Olives & Balsamic Vinegar
Posted: Sun Oct 19, 2008 4:05 pm
Braised Duckling with Green Olives & Balsamic Vinegar
Andrew Zimmern
Ingredients:
1 duckling (5 lbs. cut in 12 pieces; liver reserved)
5 T. olive oil
8 oz. sliced pancetta, minced
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
1 T. fennel seeds
2 c. green olives, lugques work best
3 dried hot chilies
3 c. chopped San Marzano tomatoes, seasoned and simmered down to a volume of 2 c.
1 c. sweet red vermouth
1 c. dessert wine such as a muscat beaumes de venise, late harvest Riesling, or sauternes
3 T. balsamic vinegar
Preparation:
Brown duck pieces in olive oil in a large Dutch oven over medium heat. Reserve duck pieces. Drain fat, add pancetta, and cook until lightly browned. Add vegetables and seasonings. Cook until softened.
Add tomatoes and liquids. When simmering, add duck back to pan.
Simmer, uncovered, 90 minutes until meat is tender and liquids have reduced. Blanch liver in sauce during last 10 minutes of cooking; mash it after it has cooked and stir it back into sauce. Season with salt, pepper, and vinegar. Serve. Serves 3–4.
Andrew Zimmern
Ingredients:
1 duckling (5 lbs. cut in 12 pieces; liver reserved)
5 T. olive oil
8 oz. sliced pancetta, minced
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
1 T. fennel seeds
2 c. green olives, lugques work best
3 dried hot chilies
3 c. chopped San Marzano tomatoes, seasoned and simmered down to a volume of 2 c.
1 c. sweet red vermouth
1 c. dessert wine such as a muscat beaumes de venise, late harvest Riesling, or sauternes
3 T. balsamic vinegar
Preparation:
Brown duck pieces in olive oil in a large Dutch oven over medium heat. Reserve duck pieces. Drain fat, add pancetta, and cook until lightly browned. Add vegetables and seasonings. Cook until softened.
Add tomatoes and liquids. When simmering, add duck back to pan.
Simmer, uncovered, 90 minutes until meat is tender and liquids have reduced. Blanch liver in sauce during last 10 minutes of cooking; mash it after it has cooked and stir it back into sauce. Season with salt, pepper, and vinegar. Serve. Serves 3–4.