FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

  Home   ·   Food Articles   ·   Food Trivia   ·   Today In Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Magazines   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals  

You are here > Home > Recipes

Chicken, Turkey, Duck, etcDuck Recipes >  Duck with Anchovies & Capers

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

DUCK WITH ANCHOVIES & CAPERS

 

Venezia: Food and Dreams
by Tessa Kiros
‘Anatra in padella con acciughe e capperi

Cutting up a duck is not as easy as cutting up a chicken.. .so you might want to ask your butcher to do it for you. Cut it in half first, & then cut each half into four pieces. If your duck looks terribly fatty, then cut some of that away. You may need to singe away any bits of feather, too—scrape away the remnants with a sharp knife. You will need a large nonstick skillet with high sides & a lid that fits well—& even better if you can take it straight to the table for serving. This is lovely with radicchio in padella & roast potatoes.
Serves 4


Ingredients

    • 1 (3-pound) duck, cut into 8 pieces
    • 1 white onion, chopped
    • 1 ounce sweet pancetta, chopped
    • 6 large anchovy fillets in olive oil, drained
    • 2 tablespoons capers in vinegar, drained
    • 2 garlic cloves, chopped
    • 2 teaspoons finely
    • chopped rosemary
    • 2 teaspoons chopped sage leaves
    • 1½ cups white wine


Ingredients

Dry-fry the duck pieces in a large nonstick skillet until brown on all sides, then season with salt & pepper (not too much salt as you'll have anchovies in the sauce).

Transfer the duck pieces onto a plate, & add the onion to the duck fat in the skillet. Cook until pale golden, then add the pancetta & anchovies, mashing them into the oil with a wooden spoon. When they have melted & the pancetta is softened, add the capers, garlic, rosemary, & sage.

When you can smell the garlic, return the duck to the skillet & add the wine. Cover with the lid & simmer for almost an hour, then add about 1/2 cup of water. Cook for another 20 minutes, then remove the lid & turn the duck pieces. Simmer for a further 10 to 15 minutes to get a glossy, sticky sauce in the skillet. The duck should be golden brown & very tender—check with a fork.
 

 

RELATED RECIPES

   Duck Recipes    ·    Apricot Brandied Duckling    ·    Braised Duck with Ginger    ·    Braised Duckling with Olives    ·    Breast Agrodolce    ·    Canton Duck    ·    Colonial Duckling w/Fruited Rice    ·    Crisp Roast Duck, Port Wine    ·    Duck with Apple Walnut Stuffing    ·    Duck with Anchovies & Capers    ·    Duck Breast with Cherries    ·    Duck Breasts with Mango    ·    Duck Breasts w/Orange Cherry    ·    Duck Breasts with Spring Veges    ·    Duck with Cherry Rice Stuffing    ·    Duck Cooked In Beer    ·    Duck with Clementine Compote    ·    Duck with Figs & Grand Marnier    ·    Duck with Green Peppercorns    ·    Duck with Sauerkraut    ·    A Duck In Thyme    ·    Duck Vindaloo    ·    Five Spice Duck    ·    Grilled Chipotle Duck Breasts    ·    Grilled Duck Breast with Wild Rice    ·    Grilled Lemongrass Duck    ·    Honey Thyme Duck Breasts    ·    Honeyed Duck Breasts    ·    Honey Duck, Cherry Salsa    ·    Horseradish Stuffed Duck Breast    ·    Marinated Duck Breasts    ·    Peking Duck, Orange & Scallion    ·    Pomegranate Duck    ·    Roast Duckling w/Cherry Sauce    ·    Roasted Duck w/Cranberry Sauce    ·    Roasted Duck with Dried Plums    ·    Roast Duck w/Quince Escabeche    ·    Sauteed Duck Breast    ·    Thai Roast Duck    ·    Whole Roast Duckling   


  Home   ·   About Us & Contact   ·   Recipe Index   ·   Kitchen Tips   ·   Cooking Contests   ·   Other Links  


Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.



 

 

 

 

Popular Pages

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.