Ingredients

• 1 4-5 lb duck, quartered, excess fat removed
• carrot, celery, onion for stock
• olive oil
• 4 slices bacon, chopped (6 oz)
• 3 large garlic cloves, minced
• 1 large carrot, finely chopped
• 1 medium red onion, finely chopped
• 2 celery stalks, finely chopped
• 2 to 3 sprigs fresh rosemary
• 2 to 3 sprigs fresh thyme
• 2 to 3 sprigs fresh marjoram
• 2 to 3 sprigs fresh sage
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp cinnamon
• 1 bottle red wine
• 1 tbsp tomato paste
• 1 tsp anchovy paste
• 3 cup duck stock
• 1 28-oz can Italian plum tomatoes, drained and roughly chopped (use a short 1/2 cup of the sauce)
• ½ - ¾ oz dried porcini mushrooms
• Salt and pepper

Directions

• Use duck back, neck, wings to make stock with onion, celery, carrots and 2 quarts of water. Brown all first. Cook at least 1 hour.
• In dutch oven, over medium heat, cook bacon, remove to bowl.
• Increase heat to medium high and add duck - cook until brown on all sides and remove with bacon.
• Add onion, carrot, garlic and celery and cook until melty and brown - about 20 minutes.
• Add tomato and anchovy paste and cook for 2 minutes.
• Add herbs (bouquet garni), deglaze with splash red wine. Cook 2 minutes.
• Add remaining wine, tomatoes, duck stock, nutmeg & cinnamon and dried mushrooms and bring to a boil.
• Add duck and return to boil, lower heat, cover and allow to simmer for 1.5 hour.
• Remove duck and allow to cool. Pull all meat off the bones and return to pot, without the bones.
• Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper.

Nutrition