Anitra in Umido - Duck  Stew

You are here:CC-Villas> Tuscany Holiday Villa>Tuscany Recipes>Anitra in Umido - Duck Stew.

Anitra in Umido  
Duck  Stew



Zita always made this dish in wintertime when the ducks from her farm had become nice and fat from a summer and autumn of eating the good healthy corn and running around the yard with all the other animals. Zita  had great respect for all her farm animals, they had become very important to her because she could make a little money by selling them and would always ensure some meat for her family. The ducks  contributed with larger eggs, bigger livers and gizzards and layers of fat that she could use to make the  best  fried potatoes you have ever tasted. She would melt the fat into a light colored liquid and  used this for the potatoes,  omelet  or any other  thing she needed to fry. She would save a lot of olive oil this way and the food gained in taste.  I wonder if Zita had high cholesterol, my father never mentioned anything about it, for sure none of Zita’s children ever suffered from it.



For 6 people

One medium size duck (2 Lbs)
2 medium stalks of celery
3 cloves of garlic (finely chopped)
1 spoonful each of chopped sage and rosemary
1 medium size lemon peel
1 cup of white wine
½ cup chopped red onion
1 cup of extravergine olive oil
1 cup of brine olives (Tuscan style green or black)
3 medium size very ripe tomatoes in small chunks
1 or 2 cups of vegetable broth
Salt and pepper as needed

Marinate the duck (small chunks) in wine and the lemon peel overnight. When ready to cook place the meat in a stew pot (better if terracotta or aluminium) and let the wine evaporate. Now add all the other ingredients except the tomatoes and olives.
On a low fire stir and brown the meat making sure that you do not burn the vegetables, adding the broth as needed.
After about 30 minutes add the tomatoes, keep stirring often. Remember that Zita always said that your recipes should not be left alone for too long or they may feel neglected.
10 minutes before taking off the fire add the olives and a little broth if need.

This dish goes very well with Polenta or a side dish of mashed potatoes. You may also like to have a small tray of good Italian bread seasoned with fresh garlic and olive oil. You may also like to wash it down with a Brunello or Montepulciano.



Buon Appetito