Venetian Duck Stew with Olives and Capers

A hearty and flavorful duck stew inspired by the tastes of Venice, featuring briny olives, salty capers, and aromatic herbs. Serve with creamy polenta or crusty bread to soak up the delicious sauce.

Prep Time

20 minutes

Total Time

2 hours 50 minutes

Calories

785

Level

Medium

Yields

4 servings

Cost

£5.79

Season:

☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Mediterranean

Mood:

Comfort Food

Ingredients

Servings

4Duck legs(About 6-8 ounces each)

£12.00

2tablespoonsOlive oil(Extra virgin olive oil)

£0.30

1largeOnion(Chopped)

£0.50

2mediumCarrot(Peeled and diced)

£0.30

2Celery stalk(Diced)

£0.40

3clovesGarlic(Minced)

£0.20

1cupDry red wine(Such as Merlot or Cabernet Sauvignon)

£2.00

28ouncesCanned crushed tomatoes

£1.20

2cupsChicken broth(Low sodium)

£0.80

0.5cupKalamata olives(Pitted and halved)

£1.50

2tablespoonsCapers(Rinsed and drained)

£0.60

2sprigsFresh rosemary

£0.40

2sprigsFresh thyme

£0.40

1Bay leaf

£0.10

To tasteSalt

£0.05

To tasteBlack pepper(Freshly ground)

£0.10

2tablespoonsFresh parsley(Chopped, for garnish)

£0.30

As neededPolenta or Crusty bread(For serving)

£2.00

Total Cost

£23.15

£5.79 per serving

The Method

1
Preheat oven to 325°F (160°C).
2
Pat the duck legs dry with paper towels and season generously with salt and pepper.
3
Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Sear the duck legs, skin-side down, until golden brown and crispy (about 8-10 minutes). Flip and sear the other side for another 5 minutes. Remove the duck legs from the pot and set aside.
4
Add the chopped onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
5
Pour in the red wine and scrape the bottom of the pot to deglaze, releasing any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
6
Add the crushed tomatoes, chicken broth, olives, capers, rosemary, thyme, and bay leaf to the pot. Stir well to combine.
7
Return the duck legs to the pot, nestling them into the sauce. Bring the stew to a simmer, then cover the pot and transfer it to the preheated oven.
8
Braise the duck legs in the oven for 2-2.5 hours, or until the meat is very tender and easily pulls away from the bone.
9
Remove the pot from the oven and let it rest for 10 minutes before shredding the duck meat with two forks. Discard the rosemary sprigs, thyme sprigs, and bay leaf.
10
Skim off any excess fat from the surface of the stew. Taste and adjust the seasoning with salt and pepper as needed.
11
Stir in the chopped fresh parsley.
12
Serve the Venetian duck stew hot over creamy polenta or with crusty bread for soaking up the sauce.

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My Notes

Nutrition Information

Nutrition per serving (500g)

785 kcal / 3284 kJ

Carbs

30g

12% of RDA

Fat

45g

64% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra richness, you can add a knob of butter to the stew at the end.

If the stew becomes too thick during cooking, add a little more chicken broth.

The stew can be made ahead of time and reheated. The flavors will meld together even more overnight.

For a richer flavor, brown the duck bones in the oven prior to searing the duck legs. Add the bones to the stew while braising.

If you prefer a thicker sauce, you can remove some of the liquid from the stew after braising and reduce it in a separate saucepan.

Cooking Equipment

Dutch oven or large heavy-bottomed pot

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra richness, you can add a knob of butter to the stew at the end.

If the stew becomes too thick during cooking, add a little more chicken broth.

The stew can be made ahead of time and reheated. The flavors will meld together even more overnight.

For a richer flavor, brown the duck bones in the oven prior to searing the duck legs. Add the bones to the stew while braising.

If you prefer a thicker sauce, you can remove some of the liquid from the stew after braising and reduce it in a separate saucepan.

Venetian Duck Stew with Olives and Capers

Ingredients

The Method