Duck pieces in tomato, orange and star anise

Duck pieces in tomato, orange and star anise

By
From
Modern Italian Food
Serves
4-6
Photographer
Earl Carter

It is best to use duck maryland in this dish. There is no need to separate the thigh and leg, although you can if you prefer. They are braised slowly and you end up with a wonderful sauce redolent of orange and star anise. Serve with home-made pasta, such as fettuccine, for a complete meal.

Ingredients

Quantity Ingredient
6 plump duck maryland, trimmed of excess fat
olive oil
knob butter
salt and pepper
80ml red wine
10 sage leaves
1/2 orange, peeled, all pith removed
3 pieces star anise
600g italian tomatoes, peeled and chopped

Method

  1. Trim the duck pieces and divide the thighs from the legs if you wish.
  2. Heat some oil and butter in a large casserole pan and brown the duck pieces all over. Season with salt and pepper, then add the wine and simmer until evaporated.
  3. Add the sage leaves, orange peel, star anise and tomatoes and braise slowly (set the lid so it sits askew) until the duck is tender and you have a wonderful fragrant sauce. You may need to add a little hot water if it seems to be drying out.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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