Duck with Chocolate: Anatra al Cioccolato Recipe

Name: Duck with Chocolate: Anatra al Cioccolato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) duck, cut into 8 pieces; 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 3 celery stalks, chopped; 2 carrots, peeled and chopped; 1 teaspoon fennel seeds; 1 tablespoon pine nuts, un-toasted; 3 cloves; 1 tablespoon golden raisins; 2 bay leaves; 2 tablespoons all-purpose flour; Salt and freshly ground black pepper; 1 1/4 teaspoons sugar; 1 1/2 tablespoons unsweetened chocolate, chopped fine; 3/4 cup white wine vinegar; Chopped parsley leaves, red pepper flakes, extra-virgin olive oil, for garnish

Servings: persons

1 (3-pound) duck, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 celery stalks, chopped
2 carrots, peeled and chopped
1 teaspoon fennel seeds
1 tablespoon pine nuts, un-toasted
3 cloves
1 tablespoon golden raisins
2 bay leaves
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 1/4 teaspoons sugar
1 1/2 tablespoons unsweetened chocolate, chopped fine
3/4 cup white wine vinegar
Chopped parsley leaves, red pepper flakes, extra-virgin olive oil, for garnish

1
Heat a 12 to 14-inch saucepan over medium heat.
2
When the pan is hot, add the duck pieces, skin side down.
3
The duck skin will provide more than enough fat for browning without adding excess oil.
4
Cook, occasionally pouring excess fat off carefully, until golden brown, about 8 minutes per side.
5
Meanwhile, in medium-sized saute pan, heat the olive oil over medium heat until hot but not smoking.
6
Add the onion, celery, and carrot, and saute over medium heat until softened, about 12 minutes.
7
Add the fennel seeds, pine nuts, cloves, raisins, bay leaves, flour and 1/2 cup vinegar and continue cooking for 2 minutes.
8
Add duck pieces and 1/4 cup vinegar.
9
Season with salt and pepper.
10
Bring to a boil, cover and lower the heat.
11
Braise over low heat until the sauce is thick, about 30 to 40 minutes.
12
Remove the cloves.
13
Remove the duck to a large plate and spoon vegetables over.
14
Stir the chocolate and sugar into the cooking liquid.
15
Serve sauce with the duck and garnish with chopped parsley, red pepper flakes and a drizzle of extra-virgin olive oil.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3-pound) duck, cut into 8 pieces, 2 tablespoons extra-virgin olive oil, 1 onion, chopped, 3 celery stalks, chopped, and more.

Yes, Duck with Chocolate: Anatra al Cioccolato falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Duck with Chocolate: Anatra al Cioccolato

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