The rich and robust flavor of this Duck Puttanesca recipe from Good Chef Bad Chef makes it a wonderful dinnertime dish. The juicy duck pairs wonderfully with the full-bodied taste of the Sicillian olives, red wine, and tomato passata. Your tastebuds will be in heaven with this Mediterranean-inspired recipe.
After the onion has softened - about 3 minutes - add the anchovies, oregano, marjoram, capers, chilli flakes and olives. Stir well to combine.
Add the chopped tomatoes to the pan and pour in the wine, stock and passata. Place the cooked duck pieces on top of the sauce and pour in any pan juices.
Cover with a lid, reduce the heat to a simmer, and cook for 1 ½ hours.
Stir through the basil and parsley 2 minutes before the end of cooking, and serve with warm couscous.
Good Chef Bad Chef
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