Recipe courtesy of Rocco DiSpirito
Duck a la Pizzaiola
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 386
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 27
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 37
- Cholesterol
- 128
- Sodium
- 288
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
Ingredients
6 white Pekin duck breasts
3 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound peeled whole canned tomatoes (preferably San Marzano)
3 potatoes, quartered
2 onions, diced
2 green peppers cored, seeded, and sliced lengthwise into 1/2-inch pieces
2 teaspoons oregano
1/8 teaspoon red hot pepper flakes
Directions
- Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Season duck breasts on both sides with salt and pepper. Saute breasts until browned. Flip over, and brown other side. Transfer the duck breasts to ovenproof dish. Add crushed tomatoes, potatoes, onions, peppers, oregano, and red hot pepper flakes. Braise in oven, uncovered, for about 30 minutes or until duck is tender. Adjust seasoning with salt and pepper.