Duck Cacciatore
The recipe Duck Cacciatore can be made in roughly 1 hour and 50 minutes. Watching your figure? This gluten free and primal recipe has 1159 calories, 28g of protein, and 101g of fat per serving. For $3.64 per serving, you get a main course that serves 4. 358 people were impressed by this recipe. This recipe from Foodnetwork requires cremini mushrooms, duck, parsley, and garlic. It is a rather expensive recipe for fans of Mediterranean food. With a spoonacular score of 93%, this dish is awesome. If you like this recipe, take a look at these similar recipes: Duck Tareko (Crispy Deep-Fried Duck Marinated in Nepali Spices), Tarragon Seared Duck Breast; Potatoes Sauteed In Duck Fat; Roas, and Trio of Flavors on a Stick: Duck Mousse, Duck Breast and Meringue-Berry.
Servings: 4
Preparation duration: 50 minutes
Cooking duration: 60 minutes
Ingredients:
4 tablespoons butter, cut into pats
1 28-ounce can whole peeled tomatoes, crushed by hand
2 carrots, chopped
2 ribs celery, chopped
3/4 pound cremini mushrooms, whole
1 cup dry red wine
1 duck, cut into 8 pieces
4 cloves garlic, smashed
Olive oil, for pan
2 sprigs parsley, whole
Salt and freshly ground black pepper
1 yellow onion, chopped
Equipment:
dutch oven
pot
Cooking instruction summary:
Watch how to make this recipe. Sprinkle the duck pieces with salt and pepper, then dust lightly with flour. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the duck pieces on both sides until golden brown. Remove the duck to a plate and pour off most of the fat from the pot. In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine. Scrape the pot to dislodge the brown bits stuck to the bottom. Next add the tomatoes and mushrooms, and stir. Place the duck on top of the vegetables and top with the butter and parsley. Reduce the heat to medium-low, cover and cook for 1 hour. Remove the duck and vegetables to a serving platter. Spoon over the juices and serve warm.
Step by step:
1. Watch how to make this recipe.
2. Sprinkle the duck pieces with salt and pepper, then dust lightly with flour.
3. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the duck pieces on both sides until golden brown.
4. Remove the duck to a plate and pour off most of the fat from the pot. In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine. Scrape the pot to dislodge the brown bits stuck to the bottom. Next add the tomatoes and mushrooms, and stir.
5. Place the duck on top of the vegetables and top with the butter and parsley. Reduce the heat to medium-low, cover and cook for 1 hour.
6. Remove the duck and vegetables to a serving platter. Spoon over the juices and serve warm.
Nutrition Information:
covered percent of daily need
