Ingredients
– 1 whole duck (about 2 kg)
– 2 cups chopped onion
– 2 cups chopped carrot
– 1 cup chopped celery
– 3 cloves garlic, minced
– 400 g chopped tomatoes (canned)
– 1 cup red wine
– 1 cup chicken stock
– 1 tablespoon olive oil
– Salt and pepper to taste
Method
1. Preheat your oven to 180°C. Season the duck with salt and pepper.
2. Heat olive oil in a large ovenproof pot over medium heat. Brown the duck on all sides, then remove it and set aside.
3. In the same pot, add onion, carrot, and celery. Cook until the vegetables are soft, about 5-7 minutes. Stir in the garlic and cook for another minute.
4. Pour in the red wine and let it simmer for 2-3 minutes, scraping any bits from the bottom. Add the chopped tomatoes and chicken stock, then return the duck to the pot.
5. Cover the pot with a lid and place it in the oven. Cook for about 2 hours until the duck is tender. Shred the duck meat and mix it back into the sauce.
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