Rustic Duck Stew with Rigatoni

Honorable Mention Soups & Stews Winner 1996 Chef Recipe Contest, Danny Meyer & Michael Romano


Prep Time {40 min}

Cook Time {2 hr }

Serving Size {6 servings}


6 each - 9 oz Maple Leaf Farms Duck Leg & Thighs

Kosher Salt, as needed

Black Pepper, fresh ground, as needed

5 oz. Pancetta, 1 X 1/4" pieces

3 1/2 cups Onions, coarsely chopped

1 1/2 Tbsp. Garlic, minced

2 Tbsp. Anchovy Fillets, optional, minced

2 cups Carrots, 1/4" slices

1/4 cup All Purpose Flour

1 1/4 cups White Wine

2/3 cup Nicoise or Gaeta Black Olives, pitted, coarsely chopped

3 sprigs Fresh Thyme

2 Bay Leaves

1/2 tsp. Cayenne Pepper

2 1/2 Tbsp. Balsamic Vinegar

1 cup Canned Tomatoes, drained, crushed

3 1/2 cups Duck Stock

Water, as needed

Kosher Salt, as needed

1 lb., 4 oz. Rigatoni or Wide Mouthed Macaroni

2/3 cup Parmigiano-Reggiano Cheese, grated


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1. Thirty minutes before cooking, sprinkle duck with salt and pepper.

2. Cook pancetta in saucepan until golden brown. Remove with slotted spoon; drain.

3. In same pan, brown duck; drain. Pour out all but 3 tablespoons duck fat. Add onions and garlic. Cook until onions are translucent. Stir in anchovies and carrots; cook for 2-3 minutes. Stir in flour; cook 3-4 minutes. Stir in wine and olives.

4. Return duck to pan. Stir in crisp pancetta, thyme, bay leaves, cayenne, vinegar, tomatoes and stock; cover. Simmer for 45 minutes. Remove lid; cook for 30 minutes or until duck is tender. Skim fat from top of stew. Discard thyme and bay leaves. Adjust seasonings and keep warm.

5. Add pasta to salted, boiling water. Cook until al dente; drain. Toss with cheese. Serve duck and its sauce with the pasta.

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