Logo   (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



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


FREE Food & Beverage Publications
An extensive selection of free magazines, and other publications. Subjects include food arts, beverages, restaurants, seafood, dairy foods, meats, food processing, hospitality, hotels, etc.

Chef with red wine glass



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


    • 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


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 Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and 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

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