Duck Stew with Porcini Mushrooms
Main Dishes • Italian
Description
A complex dish featuring a base of mushrooms, duck, and tomatoes. Place it in the center of the table and serve it with delicious bread—it's perfect for dipping into the stew sauce.
Ingredients
- Duck 10 oz
- Tomatoes 10 oz
- Porcini Mushrooms 10 oz
- Carrot 1 piece
- Onion 1 head
- Celery stalk 1 piece
- Red Grape Juice 20 fl oz
- Olive Oil 2 spoons
- Chicken Broth 0 fl oz
- Parmesan Cheese 0 oz
- Chicory 2 heads
- Dill 0 oz
- Fresh Bay Leaf 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the onion into rings, cut the carrot into thick rounds, and finely chop the celery after peeling the skin from the stalk. Marinate the duck in table wine along with the chopped vegetables and bay leaves, then refrigerate for 24 hours.
Step 2
Cut the duck into medium-sized pieces (if it's the breast, slice it to about 2 cm thick). Sear them in olive oil over high heat on both sides, then add broth and strained marinade with a bay leaf to the pan. Lower the heat and wait for the wine to evaporate.
Step 3
Prepare a tomato concasse: blanch the tomatoes in boiling water for one minute, transfer them to cold water, and peel off the skins. Remove the core and seeds, and dice the flesh into small cubes. Coarsely chop the white mushrooms, then add the tomatoes and mushrooms to the duck in the skillet, lightly sauté, and season with salt and pepper to taste.
Step 4
As a side dish, first sauté the halved heads of chicory in a skillet, then transfer them to a baking dish and roast in the oven at 355°F for about fifteen minutes with Parmesan cheese.
Step 5
Serve the stew with roasted chicory, sprinkled with finely chopped dill.
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