Anatra al Cioccolato

By LeeBoruchow

This is currently my favorite duck recipe. Duck and bitter chocolate make an awesome pair. When i make this, I use only duck legs, and crisp them up under the broiler right before serving. Some fire roasted artichokes on the side work really well.

Ingredients

• 1 large duck, cut into 8 pieces
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 1 onion, chopped
• 3 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 tsp fennel seeds
• 2 tbsp pine nuts
• 5 whole cloves
• 2 tbsp golden raisins
• 2 bay leaves
• 1 tbsp all-purpose flour
• Salt and freshly ground black pepper
• 1 tsp sugar
• 2 tbsp unsweetened chocolate, chopped fine
• white wine vinegar
• 1 small bunch parsley leaves, chopped
• red pepper flakes, to taste

Preparation

Step 1

Heat a 14-inch saucepan over medium heat. When the pan is hot, add the duck pieces, skin side down. The duck skin will provide more than enough fat for browning without adding excess oil. Cook, occasionally pouring excess fat off carefully, until golden brown, about 8 minutes per side.

Remove the duck, then add the onion, celery, and carrot, and saute over medium heat until softened, about 12 minutes. Add the fennel seeds, pine nuts, cloves, raisins, bay leaves, and flour and and continue cooking for 2 minutes. Add duck pieces and enough vinegar to come up a quarter of the way. Season with salt and pepper. Bring to a boil, cover and lower the heat. Braise over low heat until the sauce is thick, about 30 to 40 minutes.

Remove the duck to a large plate. Stir the chocolate and sugar into the cooking liquid. Serve sauce with the duck and garnish with chopped parsley, red pepper flakes and a drizzle of extra-virgin olive oil