Serves 4 (over pasta, risotto or polenta)
Roasting Oven Environment
- 3 Tbs. extra virgin olive oil
- 1 ½ pounds assorted ducks, skin removed
- 2 garlic cloves, thinly sliced
- 3 sage sprigs, left whole
- 1 bay leaf
- 3 shallots, small dice
- 1 carrots, medium dice
- ¾ cup white wine
- 2 cups canned San Marzano tomatoes, coarsely chopped
- Pinch of cinnamon
- 1 cup chicken broth
- Salt and pepper
Place olive oil in saucepan and set into wood burning oven. Add ducks and brown, turning as necessary. Season with salt and pepper.
Add shallots and carrot and cook for about 3 minutes until softened. Add garlic, sage, bay leaf, stir and cook for another minute. Add white wine and cook for about 1 minute. Add tomatoes, pinch of cinnamon and broth and cover. Cook for 30 – 45 minutes until duck meat is tender and easily falls from bone (will depend on the size and type of the ducks).
Remove lid and cook for another 15 minutes or until sauce is slightly thickened. Remove and let cool slightly.
Pull meat off bones and shred slightly. Return to sauce and keep warm.
May be served over pasta, risotto or polenta.