Recipe - Duck Stew Foggia Style With Olives

1 Muscovy duck, or 2 wild
ducks
6 tablespoon Virgin olive oil
One half pound Pancetta, in 1/4" dice
1 lg Spanish onion, in 1/4" dice
2 Ribs celery, in 1/4" rounds
1 tablespoon Fennel seeds
2 cup Green olives from Ascoli
2 cup Sweet Aleatico di Puglia
wine
2 cup Basic tomato sauce
2 Dried hot peppers from
Puglia

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.

In an 8 to 10quart heavy bottomed braising pan or Dutch oven, heat 6
tablespoons virgin olive oil over medium flame until smoking. 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. 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 One half hour,
or until duck is falling off the bone. 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. Pour sauce over duck and serve.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #506 by Sue suechef@sover.net on Mar 08,
1997.