Duck with Sour Sauce: Anatra con Salsa

Name: Duck with Sour Sauce: Anatra con Salsa
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 Tbsp black peppercorns; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 2 kilograms duck, cleaned and cut into 8 pieces; 1 clove garlic, finely chopped; 1 lemon, cut in half; 2 Tbsps extra-virgin olive oil; 2 onions, coarsely chopped; 57 grams pancetta, finely chopped; 1 bunch parsley stems; 1 branch rosemary; 2 sage leaves, finely chopped; 113 grams soppressata, finely chopped; 2 Tbsps tomato paste; 2 Tbsps unsalted butter; 118 milliliters white wine vinegar

Duck with Sour Sauce: Anatra con Salsa requires about 1 hour and 40 minutes from start to finish. This main course has 1782 calories, 68g of protein, and 161g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and primal diet. This recipe is typical of Mexican cuisine. If you have pancetta, duck, celery, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Season the duck inside and out with salt and pepper. In a Dutch oven or casserole, over high heat, sear the duck on all sides until brown.

Ingredients you will need

Salt And Pepper

Whole Duck

Equipment you will use

Dutch Oven

Remove the pieces of the duck. Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat.

Ingredients you will need

Sage

Pancetta

Rosemary

Butter

Whole Duck

Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant.

Ingredients you will need

Soppressata

Garlic

Herbs

Equipment you will use

Frying Pan

Add the vinegar and brown chicken stock, bring to a boil, and add the duck pieces back into the pan. Juice the lemon halves over the duck and place the rinds in the pot.

Ingredients you will need

Chicken Stock

Vinegar

Juice

Lemon

Whole Duck

Equipment you will use

Frying Pan

Pot

Place the Dutch oven into the oven and cook for 1 hour.

Equipment you will use

Dutch Oven

Oven

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract

Stock

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

1Tbsp

black peppercorns 3

carrots, coarsely chopped 4ribs

celery, coarsely chopped 2kilograms

chicken wings, backs, and bones 2kilograms

duck, cleaned and cut into 8 pieces 1clove

garlic, finely chopped 1

lemon, cut in half 2Tbsps

extra-virgin olive oil 2

onions, coarsely chopped 57grams

pancetta, finely chopped 1bunch

parsley stems 1

branch rosemary 2

sage leaves, finely chopped 113grams

soppressata, finely chopped 2Tbsps

tomato paste 2Tbsps

unsalted butter 118milliliters

white wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.