The duck a la cacciatore is a simple preparation of the Italian tradition, with few ingredients from the groves and vegetable gardens, as in the more precise meaning of the term “cacciatora“. In fact, the classic beaten with herbs and a little bit of wine is enough to cook the meat. Cooking naturally is a little long, but the result will be very tasty, adding a little bit of tomato sauce and mushrooms.
DUCK A LA CACCIATORE
Servings 2 people
Prep Time 15 minutes
Cook Time 60 minutes
Ingredients
- 450 g Duck legs
- 300 g Mushrooms button
- 300 g Tomato sauce
- 300 ml vegetable broth
- 50 g bacon diced
- 100 ml white wine
- 50 g carrot
- 1 stalk celery
- ½ leek
- 1 sprinkle rosemary dried
- 1 sprinkle thyme dried
- 3 bay leaves
- 1 pinch salt
- 1 sprinkle Black pepper
- 5 tbsn olive oil extra virgin
Instructions
- Wash the leek (1) then chop it (2) on the cutting board. Put apart (3) on a saucer.
- Wash also the celery (4) and then dry it to put it on the cutting board. Do it in small pieces (5) and set it aside (6).
- Peel the carrot (7), and then grind it (8) to put everything apart (9) in a saucer.
- Take the champignon mushrooms and wash them (10), to remove all soil residues. Then, on the cutting board, start slicing them (11), and put them all in a small bowl (12) apart.
- Now pour five tablespoons of extra virgin olive oil (13) into a large pot. Worm it and then add the leek (14) and the celery (15).
- Then add the carrot (16) and finally the diced bacon (17). Mix well (18) to flavor a few minutes.
- After a few minutes, add the duck legs (19) to the pan, and start to brown it on the skinless part. Add on top the rosemary (20) and the thyme (21).
- Then turn the legs (22) on the other side, to brown them a little. Once browned, pour the white wine (23), to make it blend over medium heat. Then add the bay leaves (24) and continue cooking.
- Once the wine has reduced a half, add the mushrooms (25) to the pot, and mix well (26) to make them flavor with the sauce. Then lightly salt (27) the meat and mushrooms and continue cooking for about 15 minutes.
- After this time, sprinkle with black pepper (28), and then add the tomato sauce (29). Mix well (30), adding a little more salt.
- Now you just have to lower the heat to a minimum, covering with a lid (31), and continue cooking for about another 40 minutes. From time to time, add a little bit of hot vegetable broth (32), so as not to let the meat stick if the sauce should dry out, and to make the duck even more flavored. After this time, if the bottom sauce should be excessive, turn up the heat to reduce. Then serve on a plate (33) with a little mushroom, and serve immediately on the table very hot.
Recipe Notes
Then turn the legs (22) on the other side, to brown them a little. Once browned, pour the white wine (23), to make it blend over medium heat. Then add the bay leaves (24) and continue cooking.