Duck Puttanesca

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.

Prep Time: 5 minutes
Cook Time: 2 Hours
Yield: 4 - 5 servings
Difficulty: Medium

INGREDIENTS

4 duck marylands (or 1 whole duck, jointed)
¼ Cup extra virgin olive oil
1 red onion, thiny sliced
6 cloves garlic, smashed
1 long red chilli, sliced in half lengthways
2 bay leaves
2 anchovies
1 Tbsp fresh oregano, chopped
1 Tbsp marjoram, torn
¼ Cup capers
1 Tbsp chilli flakes
½ Cup pitted kalamata olives
½ Cup pitted Sicilian olives
5 ripe tomatoes, diced
½ Cup red wine
3 Cup or 750ml vegetable, chicken or duck stock
2 Cup or 500ml tomato passata
½ bunch basil, roughly chopped
½ bunch parsley, roughly chopped
Couscous, to serve

DIRECTIONS

Season the duck with salt and pepper. Heat a Swiss Diamond Sauté Pan over high heat and cook the duck, skin-side down, for 8 minutes until the fat has rendered down and the skin is crispy.
Turn over and cook on the other side for a further 8 minutes until brown.
Heat a large Swiss Diamond Fry Pan or Swiss Diamond Shallow Casserole over high heat. Drizzle in 3 tbsp extra virgin olive oil and stir in the onion, garlic, chilli and bay leaves.
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 1½ hours.
Stir through the basil and parsley 2 minutes before the end of cooking and serve with warm couscous.