Duck Cacciatorre Recipe

Season

Pat duck pieces dry with paper towels. Season both sides generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Let sit at room temperature for 15 minutes.

Render and brown

Preheat oven to 325°F (160°C). Heat 2 tablespoons olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering. Place duck pieces skin-side down and cook without moving for 6–8 minutes until skin is deeply golden and much of the fat has rendered. Flip and sear the meat side 2 minutes. Transfer duck to a plate and reserve drippings in pan.

Sauté aromatics

Using the same skillet with the reserved duck fat and 2 tbs extra-virgin olive oil, reduce heat to medium. Add sliced onion and sauté 6–8 minutes until softened and starting to color. Add minced garlic and cook 30–45 seconds until fragrant.

Add peppers and deglaze

Add the red and yellow bell pepper strips and cook 4–5 minutes until they begin to soften. Stir in tomato paste and cook 1 minute. Pour in the white wine (or chicken stock) to deglaze, scraping up browned bits from the bottom of the pan; simmer 2 minutes to reduce slightly.

Build the sauce

Stir in the crushed tomatoes, capers, halved kalamata olives, dried oregano, red pepper flakes, sugar (if using), salt and black pepper. Add thyme sprigs, bring the mixture to a gentle simmer.

Braise duck in sauce

Nestle the seared duck pieces into the sauce skin-side up. Spoon sauce over the meat so peppers and olives surround the duck but keep skin exposed so it stays crisp. Cover the skillet with a lid or tightly with foil and transfer to preheated oven. Braise for 60–75 minutes until the duck is tender and easily pulls from bone.

Finish sauce

Remove skillet from oven. Transfer duck to a plate and tent with foil to rest. Skim excess fat from the surface of the sauce if desired, then return to stovetop over medium heat and simmer uncovered 5–7 minutes to concentrate flavors. Remove thyme sprigs, taste and adjust seasoning.

Boil liquids

While duck is braising, bring 3 cups water and 1 cup whole milk to a gentle boil in a medium saucepan. Add 3/4 tsp salt.

Cook grits

Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently to prevent sticking, for 20–25 minutes (follow package if different) until grits are thick and tender. If grits thicken too much, add up to 1/2 cup additional milk or water to reach desired creaminess.

Finish grits

Remove pan from heat, stir in 2 tbs unsalted butter and 1/2 cup grated Parmesan until melted and smooth. Season with 1/4 tsp black pepper and adjust salt to taste. Keep warm until plating.

Spoon a generous portion of creamy grits onto each plate (about 3/4 cup per serving). Place a braised duck leg-thigh quarter on top of the grits.

Ladle the pepper-tomato-olive cacciatore sauce around and over the duck (about 1/3–1/2 cup sauce per plate), making sure peppers and olives are distributed across servings.

Garnish with chopped fresh parsley and serve with a lemon wedge to squeeze over the dish for brightness.