Cacciatore duck, or hunting duck, is an Italian-style dish, when pieces of poultry are cooked together with vegetables, and it turns out a full-fledged, flavored dish that is not required additional side dish. The pieces of duck are pre-fried until crisp on all sides and then stewed in a cauldron over vegetables in red wine. From vegetables, take onions, garlic, carrots, mashed tomatoes and celery stalks, and also add mushrooms, which will complement the dish with its amazing rich aroma and tasteful.
Recipe author – Nancy Fuller
Time: 1 hour.50 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 duck, cut into 8 pieces
- Flour to sprinkle duck
- Olive oil for frying
- 4 cloves of garlic, crushed
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 onion, chopped
- 1 tbsp. dry red wine
- 1 can 800 gr. canned whole peeled tomatoes in own juice rubbed by hands
- 300 gr champignons, whole
- 4 tbsp. l sliced butter
- 2 sprigs of parsley, whole
Recipes with similar ingredients: duck, champignon mushrooms, carrots, celery, tomatoes, red wine
Recipe preparation:
- Sprinkle pieces of duck with salt and black pepper, then lightly sprinkle with flour.
- In a large cauldron over moderate heat, heat several tablespoons of olive oil. Fry the pieces of duck on both sides until golden brown. Put the duck on a plate and pour a large part of the fat from the cauldron. Put it back on medium heat, add garlic, carrots, celery, onions and red wine. Scrape the bottom of the pan to pick up the sticky, crispy pieces. Then add tomatoes and mushrooms, mix.
- Lay the duck on top of the vegetables and cover with slices on top butter and sprinkle with parsley. Turn down the heat to moderately weak, cover and simmer for 1 hour.
- Transfer duck and vegetables to the dish. Pour juice and serve warm. Note Depending on the fat content of the duck, you may have to drown her fat a little, then you have to skip a step with flour.
