Duck Stew Foggia Style with Olives, Fennel Seeds and Tortiera

Name: Duck Stew Foggia Style with Olives, Fennel Seeds and Tortiera
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 ribs celery, cut into 1/4-inch rounds; 1 Tbsp fennel seeds; 2 kgs Muscovy duck, or 2 wild ducks; 473 milliliters green olives from Ascoli; 1 large Spanish onion, chopped into 1/4-inch dice; 227 grams pancetta, cut into 1/4-inch dice; 2 dried hot peppers from Puglia; 473 milliliters basic tomato sauce; 6 Tbsps virgin olive oil; 473 milliliters sweet Aleatico di Puglia wine

Duck Stew Foggia Style with Olives, Fennel Seeds and Tortieran is a gluten free and dairy free recipe with 4 servings. This main course has 2505 calories, 62g of protein, and 233g of fat per serving. This recipe covers 49% of your daily requirements of vitamins and minerals. If you have basic tomato sauce, virgin olive oil, onion, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you like this recipe, you might also like recipes such as Provençal Pork Stew with Olives and Fennel, Canard Aux Olives (roast Duck With Olives), and Duck Fat and Rosemary Roasted Pumpkin Seeds.

Instructions

Cut duck up into 10 pieces by splitting the breast and cutting each in half into 3 pieces, 2 thighs, 2 drumsticks and 2 wings. Save the liver and use it to thicken the sauce.

Ingredients you will need

Chicken Drumsticks

Liver

Sauce

Chicken Wings

Whole Duck

In an 8 to 10-quart heavy bottomed braising pan or Dutch oven, heat 6 tablespoons virgin olive oil over medium flame until smoking.

Ingredients you will need

Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Place duck pieces skin side down and cook until golden brown and most of the fat has been rendered. Cooking 4 to 6 pieces at a time, this should take 20 to 30 minutes. When done, drain pan of all but 2 tablespoons of fat and add pancetta. Cook until lightly browned and add onion, celery, carrots and fennel seeds and cook until softened, about 10 minutes.

Ingredients you will need

Fennel Seeds

Pancetta

Carrot

Celery

Onion

Whole Duck

Equipment you will use

Frying Pan

Add olives, sweet wine, tomato sauce and hot peppers and bring to a boil. Submerge duck pieces and liver and bring to a boil. Lower the heat and simmer 1/2 hour, or until duck is falling off the bone.

Ingredients you will need

Tomato Sauce

Chili Pepper

Olives

Liver

Bone

Whole Duck

Wine

Remove duck and liver to platter with tortiera. Using a wooden spoon, chop liver to fine mush, return to pan and season sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Liver

Sauce

Whole Duck

Equipment you will use

Wooden Spoon

Frying Pan

Pour sauce over duck and serve.

Ingredients you will need

Sauce

Whole Duck

Equipment

Dutch Oven

Frying Pan

Wooden Spoon

Ingredients

Servings:

2ribs

celery, cut into 1/4-inch rounds 1Tbsp

fennel seeds 2kgs

Muscovy duck, or 2 wild ducks 473milliliters

green olives from Ascoli 1large

Spanish onion, chopped into 1/4-inch dice 227grams

pancetta, cut into 1/4-inch dice 2

dried hot peppers from Puglia 473milliliters

basic tomato sauce 6Tbsps

virgin olive oil 473milliliters

sweet Aleatico di Puglia wine

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are great choices for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Maxville Cabernet Sauvignon with a 4.6 out of 5 star rating seems like a good match. It costs about 52 dollars per bottle.

Maxville Cabernet Sauvignon

Our Cabernet Sauvignon has deep opulent ruby and garnet hues with tantalizing aromas of perfume, cedar and ripe dark fruit layered with vanilla, cassis and black pepper. The finish is long and rich.