Italian Style Duck Recipes

ITALIAN RED-WINE BRAISED DUCK WITH OLIVE GREMOLATA

Italian Red-Wine Braised Duck with Olive Gremolata image

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 Muscovy duck legs (about 4 pounds), untrimmed
Salt and pepper
1/2 teaspoon coriander seed, toasted and coarsely ground
1/2 teaspoon fennel seed, toasted and coarsely ground
2 tablespoons olive oil
2 cups finely diced onion
3/4 cup finely diced carrot
3/4 cup finely diced celery
1 large thyme sprig
1 bay leaf
1 4-inch strip of orange peel, pith removed
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup chopped canned or fresh tomatoes
1 cup dry red wine
3 cups chicken broth
Pinch cayenne or red pepper, optional
Olive gremolata for garnish (recipe here)

Steps:

Trim duck legs of extraneous fat with a sharp knife, leaving a thin layer on top. (It is best to do this straight from the fridge, while fat is still firm.) Save duck fat for rendering. If you don't wish to render fat immediately, freeze for up to 2 months
Season each leg generously with salt and pepper, then sprinkle with ground coriander and fennel. Massage seasoning into meat and leave at room temperature for 30 minutes, or wrap and refrigerate overnight.
Roast duck legs in a 400-degree oven for about 45 minutes, until nicely browned. Pour off fat accumulated in roasting pan and reserve for another purpose.
Meanwhile, make the sauce: Pour olive oil into a wide heavy-bottomed pot over medium-high heat. Add onions and let them cook for about 5 minutes, stirring occasionally, until softened and beginning to color. Add carrot, celery, thyme, bay leaf and orange peel. Season with salt and pepper and continue cooking until the carrot and celery are softened. Add garlic and tomato paste and stir to coat. Add chopped tomato and red wine and bring to a brisk simmer. Cook for 5 minutes, until slightly thickened. Add chicken broth and return to a simmer. Taste sauce for salt and adjust seasoning, adding a pinch of cayenne or red pepper flakes if desired. Finally, add duck legs, put on the lid, reduce heat to a gentle simmer and cook for about 45 minutes, until meat is tender when probed with a paring knife.
Transfer the duck legs to a low baking dish, all in one layer. Skim any fat from surface of sauce. Ladle sauce over duck legs and bake, uncovered, at 375 degrees for about 30 minutes, until sauce is bubbling and legs have browned a bit on top. (Duck may be prepared up to 3 days in advance, then reheated.) Sprinkle olive gremolata evenly over dish. Serve with wide ribbons of buttered egg pasta or polenta, if desired.

ITALIAN-STYLE DUCK

Italian-Style Duck image

Tender duck breasts are smothered in a thick tomato sauce and melted mozzarella and cheddar cheeses in this delicious dish from Edna Watts of Arley, Alabama. With pasta on the side, this attractive entree is special enough to serve when company comes.

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 cup sliced fresh mushrooms
6 tablespoons butter, divided
1 can (29 ounces) tomato sauce
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley, divided
1 envelope spaghetti sauce mix
1/2 cup all-purpose flour
1-1/2 teaspoons onion salt
1-1/2 teaspoons garlic salt
8 boneless skinless duck breast halves
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Hot cooked pasta

Steps:

In a large saucepan, saute onion and mushrooms in 2 tablespoons butter until tender. Stir in the tomato sauce, Parmesan cheese, 1/4 cup parsley and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally., In a shallow dish, combine the flour, onion salt and garlic salt. Add duck, a few pieces at a time, and turn to coat. In a large skillet, brown duck on both sides in remaining butter. , Place in an ungreased 13x9-in. baking dish. Top with tomato mixture; sprinkle with cheeses. Bake, uncovered, at 375° for 28-32 minutes or until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done 175°). Sprinkle with remaining parsley. Serve with pasta.

Nutrition Facts : Calories 428 calories, Fat 21g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 1945mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 42g protein.

VENETIAN DUCK RAGU

Venetian duck ragu image

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Provided by Cassie Best

Categories Main course

Time 2h45m

Number Of Ingredients 15

Ingredients

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

Steps:

Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium

NORTHERN ITALIAN SWEET AND SOUR DUCK SAUCE

Northern Italian Sweet and Sour Duck Sauce image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 1 quart

Number Of Ingredients 11

Ingredients

16 ounces brown duck stock
10 ounces demi-glace, heated to a boil
1 clove garlic, peeled and minced
6 ounces honey
1 teaspoon hot red pepper flakes
4 ounces orange juice
1 teaspoon Dijon mustard
1 1/4 ounces balsamic vinegar
5 ounces hazelnut liqueur
3 ounces butter, whole, cut into pieces
Salt and ground white pepper

Steps:

Heat stock to a simmer and reduce by half.
Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.
Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.
Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.

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