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Florentine Duck Sauce
| 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. |