Salmon with Lentils

A rustic Italian dish featuring duck instead of the usual chicken alongside celery, carrots, garlic, tomatoes and mushrooms.
Directions for: Duck Cacciatore

Ingredients

1 duck, cut into 8 pieces

Salt and freshly ground black pepper

Flour, for dusting

Olive oil, for pan

4 cloves garlic, smashed

2 carrots, chopped

2 ribs celery, chopped

1 yellow onion, chopped

1 cup dry red wine

1 (28-oz) can whole peeled tomatoes, crushed by hand

lb(s) cremini mushrooms, whole

4 Tbsp butter, cut into pats

2 sprigs parsley, whole

Directions

1. Sprinkle the duck pieces with salt and pepper, then dust lightly with flour.

2. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the duck pieces on both sides until golden brown. Remove the duck to a plate and pour off most of the fat from the pot. In the same pot, over medium heat, add the garlic, carrots, celery, onions, and red wine. Scrape the pot to dislodge the brown bits stuck to the bottom. Next add the tomatoes and mushrooms, and stir. Place the duck on top of the vegetables and top with the butter and parsley. Reduce the heat to medium-low, cover and cook for 1 hour.

3. Remove the duck and vegetables to a serving platter. Spoon over the juices and serve warm.

See more: Duck, Dinner, Italian, Main, Mushrooms, Tomatoes, Vegetables