Saturday, November 21, 2009

Inferno Cacciatore Duck

The southern Italian man was craving for a cacciatore dish, which means "hunter" dish, a tomato-based stew cooked with meats, typically with rabbit or chicken, as a "hunter's meal". In southern Italy, cacciatore often includes red wine while in northern Italy There are many different variations of this dish based upon ingredients available in specific regions. For example, in southern Italy, cacciatore often includes red wine while northern Italian cacciatore would use white wine.

Stasera, ( tonight), we added our own twist - cacciatore duck, with dark German beer and jalapenos. Of course, we start with the basics: olive oil, onions, tomatoes, and mushrooms....

Serving for two persons
half a duck ( drum, thighs and half breast, all should be equal sizes)
half pound of king oyster mushrooms, coarsley chopped
one onion, diced
one jalapeno, diced
one bottle of good german dark beer
two large tomatoes, diced
one ciabatta bread


In a dutch oven, heat olive oil and sautee the onions until they change color. Next, stir in the diced jalapenos, and cook for about 3 - 4 minutes. Add in the pieces of duck, sear on both sides until it turns into a golden color. Add salt and pepper to season. Add in mushroooms, and cook until they break down, for about 20 minutes. Next, pour half a bottle of beer and cover the pot with the lid, and cook for another 15 minutes.
In the meantime, slice the bread and plate on the bottom of a serving dish. Lay the duck and ingredients on top.

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