Serves 6
1 whole duck, cut into 8 pieces
4 oz. prosciutto, 1/4-inch diced
2 whole large onions, medium diced
12 whole garlic cloves
3 fresh sprigs rosemary, leaves pinched and chopped
8 firm tomatoes, peeled, seeded and chopped
1 cup dry white wine
salt and pepper to taste
water or stock (optional)
In a heavy-bottomed casserole, cook off duck until golden in color. Add the prosciutto and onions, stir, and let cook for 4 minutes. Add the garlic and rosemary; cook for another 2 minutes. Add the wine and let reduce for 1 minute. Add tomatoes, salt and pepper. Stir, cover, turn heat to low, and allow to braise, stirring occasionally.
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