Anatra Di Barolo (gf) Recipe

Name: Barolo Grills Anatra Di Barolo (GF) Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Duck legs; 2 cups Barolo wine; 2 tablespoons Olive oil; 2 sprigs Fresh rosemary; 4 pieces Garlic cloves; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 cup Kalamata olives; 2 pieces Carrots; 1 piece Zucchini; 1 piece Onion; 2 cups Potatoes; 1 head Garlic; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper

Inspired by Barolo Grill

Time3h

Serves4

barolo-style braised duck, kalamata olives, seasonal vegetables, roasted garlic potatoes

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Ingredients

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Duck and Marinade

4 pieces Duck legs

2 cups Barolo wine

2 tablespoons olive oil

2 sprigs Fresh rosemary

4 pieces Garlic cloves

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Vegetables and Olives

1 cup Kalamata olives

2 pieces Carrots

1 piece Zucchini

1 piece Onion

Roasted Garlic Potatoes

2 cups Potatoes

1 head Garlic

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Duck and Marinade

Prepare the Duck

In a large bowl, combine the Barolo wine, olive oil, salt, black pepper, and minced garlic. Add the duck legs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Cooking the Duck

Sear the Duck

In a large, oven-safe pot, heat a tablespoon of olive oil over medium-high heat. Remove duck legs from marinade (reserve marinade) and sear them in the pot for 5-6 minutes on each side until browned. Remove the duck and set aside.

Sauté Vegetables

In the same pot, add chopped onion, diced carrots, and zucchini. Sauté for about 5 minutes until softened. Add the reserved marinade and bring to a simmer.

Braise the Duck

Return the duck legs to the pot, add kalamata olives, and fresh rosemary. Cover the pot and transfer to the oven. Braise for 1.5 to 2 hours until the duck is tender and falling off the bone.

Roasted Garlic Potatoes

Prepare the Potatoes

While the duck is braising, wash and cube the potatoes. Preheat another oven to 400°F (200°C).

Roast the Potatoes

Place the cubed potatoes in a bowl, drizzle with olive oil, salt, and pepper. Add the head of garlic (top cut off) to the bowl. Spread everything on a baking tray and roast in the oven for about 30-35 minutes, or until golden brown and crispy.

Final Assembly

Serve the Dish

Once the duck is done braising, remove it from the oven. Serve the duck legs atop the sautéed vegetables and olives, accompanied by the roasted garlic potatoes. Enjoy your Anatra di Barolo!