Duck with Sour Sauce: Anatra con Salsa

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 (4-pound) duck, cleaned and cut into 8 pieces
  • 1/8 pound pancetta, finely chopped
  • 2 tablespoons unsalted butter
  • 2 sage leaves, finely chopped
  • 1 branch rosemary
  • 1/4 pound soppressata, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup white wine vinegar
  • 1/2 cup Brown Chicken Stock, recipe follows
  • 1 lemon, cut in half
  • Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
Directions

Preheat the oven to 450 degrees F.

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. Remove the pieces of the duck. Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat. Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant.

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

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. 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. 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.

Yield: 1 1/2 quarts


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