Duck Cacciatorre (gf) Recipe

Preheat and season

Preheat the oven to 325°F (160°C). Pat the duck pieces dry with paper towels. Season both sides liberally with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the duck

Heat 2 tbsp olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering. Place duck pieces skin-side down and sear until the skin is deep golden brown and most fat has rendered, about 6–8 minutes. Flip and brown the meat side 2–3 minutes. Remove duck to a plate and reserve rendered fat in the pan, discarding excess if there is more than 3 tbsp.

Roast low and slow

Proceed with the sauce in the same pan (do not clean). Once the sauce is assembled and simmering (next section), nestle the seared duck pieces into the sauce skin-side up. Add any accumulated juices from the resting plate. Cover the pan with a lid or foil and transfer to the preheated oven. Roast for 60–75 minutes, until the duck is tender and pulls easily from the bone. For crisper skin, uncover and broil for 2–3 minutes at the end, watching carefully to avoid burning.

Sauté aromatics

After removing excess duck fat so about 1–2 tbsp remains in the pan, reduce heat to medium. Add 2 tbsp extra-virgin olive oil if needed and add the sliced onion. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add peppers and tomato

Add the red and orange bell pepper strips and cook 4–5 minutes until they begin to soften. Stir in the 2 tbsp tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup dry white wine to deglaze, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.

Build the sauce

Add the 14 oz crushed tomatoes, 1 cup chicken or duck stock, 3 oz halved green olives, 1 tbsp rinsed capers (if using), 3 thyme sprigs, 1 tsp dried oregano, 1 tsp crushed red pepper flakes (optional), and 1 tsp salt plus 1 tsp freshly ground black pepper. Stir to combine, bring to a gentle simmer, and cook uncovered 8–10 minutes so flavors meld and sauce thickens slightly.

Combine with duck

When sauce is simmering and ready, place the seared duck pieces back into the pan skin-side up, nestling them into the sauce. Spoon some sauce and peppers over the meat. Cover and transfer to oven as described in the Duck section for slow roasting until tender.

Finish the sauce after roasting

Once the duck is cooked, remove the pan from oven. Transfer duck to a warm plate and tent with foil. Place the pan on the stovetop over medium heat and simmer the sauce 3–5 minutes to tighten if it seems thin. Discard thyme sprigs. Taste and adjust seasoning with salt and pepper.

Bring liquids to boil

In a medium saucepan, bring 3 cups water and 1 cup milk to a gentle boil. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup grits. Reduce heat to low to maintain a gentle simmer and cook, stirring frequently, until thick and the grits are tender, about 20–25 minutes for medium-grind. If mixture becomes too thick, add up to 1/2 cup extra water or milk, a few tablespoons at a time, until desired creamy consistency is reached.

Finish grits

Remove from heat and stir in 2 tbsp unsalted butter and 1 cup grated Parmesan until melted and incorporated. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm, covered, until ready to plate.

Plate

Spoon a generous portion of the creamy rice grits onto each plate. Nestle a roasted duck leg-thigh piece atop the grits.

Top with cacciatore

Ladle the stewed peppers, olives and sauce over and around the duck and grits, ensuring some sauce soaks into the grits.

Garnish and serve

Sprinkle chopped parsley and lemon zest over the dish, and drizzle a little extra-virgin olive oil. Serve hot.