CookEat Recipe
Domestic Duck Braised with Tomato
Domestic duck braised with prosciutto, aromatic vegetables and tomato, served with greens finished in its strained juices.
Method
Steps
Step 1
Gather the ingredients: 1 domestic duck, about 1.5 kg, professionally cleaned and eviscerated; About 45 g prosciutto containing both fat and lean; About 1/3 large onion; 1 small celery stalk; 1 small carrot; A few parsley stalks with their leaves; About 2 tablespoons olive oil; Salt and black pepper to taste; About 250 ml strained tomato purée, or 2 tablespoons tomato paste diluted in 200 ml water; About 500 ml water or prepared meat broth, added gradually as needed; About 15 g butter; About 400 g leafy greens such as black kale or chard, tough stalks removed.
Step 2
Start with a professionally cleaned domestic duck with the head, neck bones and tail oil gland removed. Fold any remaining neck skin over the breast. Do not rinse raw poultry. Finely chop the prosciutto, onion, celery, carrot and parsley together.
Step 3
Put the chopped mixture and olive oil in a close-fitting heavy casserole with the duck on top. Season lightly with salt and pepper and turn over moderate heat until browned on all sides, about 20–25 minutes.
Step 4
Add the tomato purée, or the diluted tomato paste. Add enough water or broth to keep the pan moist, cover and braise gently, turning occasionally and adding liquid as needed, until tender and at least 82°C in the thickest breast and thigh areas. Allow about 1¾–2¼ hours after browning, depending on the bird.
Step 5
Lift out the cooked duck and keep it hot. Strain the sauce, skim off excess fat, then return it to the pan with the duck and the small piece of butter. Warm through gently.
Step 6
Boil the leafy greens separately in water until tender, about 5–15 minutes according to the vegetable, then drain and chop coarsely. Turn them in a little of the hot duck sauce for a few minutes and serve alongside the bird.
Step 7
To serve a first course of homemade pasta with the extra sauce, knead 300 g plain flour with 3 eggs into a firm smooth dough, about 8–10 minutes, adding only a few drops of water if needed. Cover and rest for 30 minutes. Roll thinly, about 1 mm, and cut into broad strips or small lasagna-like ribbons. Boil in plenty of salted water until cooked, about 2–4 minutes according to thickness. Drain, toss with some of the hot strained duck sauce and about 30 g grated Parmesan, and serve before the duck and greens. Reserve enough sauce for the bird; these pasta quantities are an optional four-person first course.
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