Rustic Duck Stew With Macaroni

Ingredients

• 3 5-pound Peking ducks, each cut into 8 pieces
• Salt and freshly ground pepper to taste
• ½ pound pancetta, cut into 1-inch-by- 1/4-inch pieces
• 3 large onions, chopped
• 1 head garlic, minced
• 1 2-ounce can anchovies, drained
• 1 pound carrots, cut into 1/4-inch slices
• ⅓ cup flour
• 2 cups white wine
• 1 cup Nicoise or gaeta black olives, pitted and chopped
• 1 large bouquet garni
• 1 ounce fresh thyme sprigs, tied with string
• 3 bay leaves
• 1 teaspoon cayenne pepper (or to taste)
• ¼ cup balsamic vinegar
• 1 16-ounce can peeled tomatoes, drained
• 6 cups duck or veal stock
• 2 pounds wide macaroni or rigatoni
• 1 cup grated parmigiano reggiano

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    2946 calories; 210 grams fat; 71 grams saturated fat; 0 grams trans fat; 94 grams monounsaturated fat; 27 grams polyunsaturated fat; 91 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 155 grams protein; 603 milligrams cholesterol; 1921 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Ten servings

Preparation

1. Sprinkle the duck pieces with salt and pepper on both sides. Let sit for 30 minutes.
2. Heat a large, heavy stockpot over high heat. Reduce the heat to medium and brown the pancetta, stirring constantly, until golden brown. Remove with a slotted spoon and set aside to drain.
3. In the same pot, brown the duck pieces on both sides over high heat, a few pieces at a time. Remove from the pot and drain in a colander. Pour out all but 1/4 cup of duck fat and reduce the heat to medium.
4. Add the onions and garlic to the pot and cook, stirring, until translucent. Stir in the anchovies and carrots and cook for 2 to 3 minutes. Add the flour and cook for 2 minutes, stirring, until the flour absorbs the duck fat. Stir in the wine and olives and increase the heat to medium-high.
5. Return the duck pieces to the pot. Add the bouquet garni, thyme, bay leaves, cayenne, balsamic vinegar, tomatoes and enough stock to cover. Stir well and bring to a boil. Reduce the heat to a low simmer and cook for 30 minutes, stirring every 10 minutes. Skim as much duck fat as possible from the top of the pot. Cook the stew for another 45 minutes, or until the duck is fork tender. Adjust the seasonings.
6. Just before serving, reheat the stew over medium heat. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until al dente, about 12 minutes. Drain and pour into a serving bowl. Immediately toss with the parmigiano. Serve immediately with the stew.

2 hours 15 minutes