Duck Cacciatore

Ingredients:

• 1 duck, cut into 8 pieces
• Flour to dust the duck
• Olive oil, for frying
• 4 cloves garlic, crushed
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 cup dry red wine
• 1 can (800g) of canned whole peeled tomatoes in their own juice, hand-mashed
• 300 g of whole champignons
• 4 tbsp butter, cut into slices
• 2 sprigs of parsley, whole

Preparation:

1. Sprinkle the duck pieces with salt and black pepper, then dust lightly with flour.
2. Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the duck pieces on both sides until golden brown. Transfer the duck to a plate and discard most of the fat from the pan. Return the pan to medium heat and add the garlic, carrots, celery, onion, and red wine. Scrape the bottom of the pan to loosen any browned bits. Then add the tomatoes and mushrooms and stir.
3. Place the duck on top of the vegetables and top with pats of butter and parsley. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. Transfer the duck and vegetables to a platter. Spoon the juices over the top and serve warm.
   
   Note
   
   Depending on the fat content of the duck, you may need to render out some of its fat, in which case you'll have to skip the flour step.