- One young duck (about 2-l/2 lbs.)
- One bunch parsley, minced
- 5 oz. black olives (Gaeta or Nicoise)
- 2 oz. pancetta or prosciutto
- One clove garlic
- olive oil
- One medium-size onion, thinly sliced
- Six tbs. white wine
- One bay leaf
- Four anchovy fillets
- 1 lb. ripe tomatoes
How to make the Anatra alle olives:
Clean and cut the duck into even chunks. Pit the olives and mince half of them. Make a battuto in a large saucepan with parsley, pancetta, carrots, celery, chopped olives, and garlic in 3 tbs. oil. Add the onion and rosemary and cook for 4-5 mins. Add the duck parts and brown, moistening with wine. When the wine has evaporated, add the bay leaf, anchovies, and tomatoes.
Add salt and pepper, cover the saucepan, and cook over meager heat, turning the pieces of duck occasionally for about an hour. Add the olives whole 10 mins before the dish is cooked. Serve in a heated dish, topping the pieces of duck with the strained sauce.