Duck Cacciatore
Transform your dinner table with the rich, rustic flavors of Duck Cacciatore, a gourmet twist on the classic Italian hunter-style stew. Tender duck legs are slow-braised in a robust sauce of crushed tomatoes, dry white wine, and aromatic herbs like rosemary and oregano, infused with the sweetness of sautéed onions, bell peppers, and earthy mushrooms. A hint of briny capers adds depth, while the succulent duck absorbs the savory essence of the sauce during its time in the oven. Perfectly balanced and irresistibly hearty, this one-pot wonder is ideal for a cozy family meal or an impressive dinner party centerpiece. Serve it with pasta, creamy polenta, or crusty artisan bread for a complete and satisfying feast.
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Recipe Information
Ingredients
- 4 pieces duck legs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium bell peppers (red or yellow)
- 4 cloves garlic cloves
- 8 ounces white mushrooms
- 28 ounces canned crushed tomatoes
- 1 cup dry white wine
- 1 cup chicken or duck stock
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 1 sprig fresh rosemary
- 2 tablespoons fresh parsley
- 2 pieces bay leaves
Instructions
Preheat your oven to 350°F (175°C).
Pat the duck legs dry with a paper towel. Season both sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the duck legs skin-side down for 5-7 minutes, or until the skin is golden and crispy. Flip and sear for another 3-4 minutes on the other side. Remove the duck legs and set aside.
While the duck is searing, finely chop the onion and slice the bell peppers into strips. Mince the garlic cloves. Slice the mushrooms into thick pieces.
In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 4-5 minutes until softened. Add the bell peppers and cook for another 3 minutes.
Stir in the minced garlic and sliced mushrooms. Cook for 2-3 minutes until the garlic is fragrant and the mushrooms have started to soften.
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the canned crushed tomatoes, chicken or duck stock, capers, oregano, rosemary sprig, and bay leaves. Stir well to combine.
Return the seared duck legs to the pot, nestling them into the sauce. Spoon some of the sauce over the duck to ensure it is coated.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 75-90 minutes, or until the duck is tender and easily pulls away from the bone.
Remove the pot from the oven and discard the rosemary sprig and bay leaves. Taste the sauce and adjust seasoning if necessary.
Garnish the dish with freshly chopped parsley and serve hot. Pair with pasta, polenta, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
4318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.2 g | 408% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 7132 mg | 310% | |
| Total Carbohydrate | 97.5 g | 35% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 56.6 g | ||
| Protein | 219.1 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 6550 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
