Tuscan Braised Duck | Prato Staple Recipe
A sumptuous Tuscan braised duck dish, cooked with vegetables and white wine, bursting with rich flavors.
Equipment
- Large pot
- Chopping board
- Knife
- Measuring cups and spoons
Ingredients
- 1 whole duck, cut into pieces (about 4 lbs)
- 2 stalks of celery finely chopped
- 2 carrots finely chopped
- 1 bunch of parsley chopped
- 2 cloves of garlic minced
- 1 large onion chopped
- 2 cups tomato puree
- 1 lb ground veal
- 1 cup red wine
- Salt and pepper to taste
- ¼ cup extra virgin olive oil
Instructions
- Prepare the Aromatics: Sauté celery, carrots, parsley, garlic, and onion in olive oil until they start to color.2 stalks of celery, 2 carrots, 1 bunch of parsley, 2 cloves of garlic, 1 large onion, ¼ cup extra virgin olive oil
- Brown the Meat: Add both ground veal and duck pieces to the pot. Season with salt and pepper, and brown until they turn a rich brown color (about 1 hour).1 whole duck, cut into pieces, 1 lb ground veal, Salt and pepper
- Add Wine: Pour in the red wine and let it evaporate over high heat.1 cup red wine
- Tomato Time: Stir in the tomato puree and extend with warm water as needed.2 cups tomato puree
- Slow Simmer: Let the mixture simmer gently for about 2 hours until the sauce thickens and the duck becomes tender.
- Serve: Traditionally served with homemade maccheroni, penne pasta, or over slices of bread.
Notes
- Adjust the amount of water depending on the desired thickness of the sauce.
- Let the dish rest for a bit after cooking for flavors to meld together.