Salt Pepper Olive oil 1 whole duck 1 150g piece of Finocchiona salami cut into chunks 40g butter 1 large carrot sliced 1 large onion sliced 1 large celery stalk sliced 150g Savoy cabbage washed and shredded 1c red wine 1 clove crushed garlic 1T parsley minced 1T ground nutmeg
Portion your duck into 6 pieces with bones left in. You can ask the butcher to do this part for you when you pick up the duck... but if you’d like to get involved then follow these instructions: • Chop the legs off with the thighs attached. • Cut through the back of the bird on both sides of the spine portion into four even pieces. • Use the joint area to cut through. • Brown the duck pieces in a very hot pot and set aside. • Cook the onions, salami, butter and nutmeg in the pot. • Return the duck pieces to the pot and add garlic and wine. • Cook until the liquid has evaporated. • Add the vegetables and pour water until everything is just covered. • Cook at a medium heat with the lid on for an hour and half or until the meat is tender and almost coming off the bone.
Put a generous serving of the stew in each bowl and sprinkle with parsley. Serve with hot crusty or rye bread and pair with a spicy Shiraz or try Bickford’s Sarsaparilla.