Duck Stew with Porcini Mushrooms

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

A complex dish featuring a base of mushrooms, duck, and tomatoes. Place it in the center of the table and serve it with delicious bread—it's perfect for dipping into the stew sauce.

Ingredients

Duck - 10.6 oz
Tomatoes - 10.6 oz
Porcini Mushrooms - 8.8 oz
Carrot - 1 piece
Onion - 1 head
Celery stalk - 1 piece
Red Grape Juice - 20 fl oz
Olive Oil - 2 spoons
Chicken Broth - 1 fl oz
Parmesan Cheese - 0.7 oz
Chicory - 2 heads
Dill - 0.4 oz
Fresh Bay Leaf - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice the onion into rings, cut the carrot into thick rounds, and finely chop the celery after peeling the skin from the stalk. Marinate the duck in table wine along with the chopped vegetables and bay leaves, then refrigerate for 24 hours.

Step 2

Cut the duck into medium-sized pieces (if it's the breast, slice it to about 2 cm thick). Sear them in olive oil over high heat on both sides, then add broth and strained marinade with a bay leaf to the pan. Lower the heat and wait for the wine to evaporate.

Step 3

Prepare a tomato concasse: blanch the tomatoes in boiling water for one minute, transfer them to cold water, and peel off the skins. Remove the core and seeds, and dice the flesh into small cubes. Coarsely chop the white mushrooms, then add the tomatoes and mushrooms to the duck in the skillet, lightly sauté, and season with salt and pepper to taste.

Step 4

As a side dish, first sauté the halved heads of chicory in a skillet, then transfer them to a baking dish and roast in the oven at 356°F for about fifteen minutes with Parmesan cheese.