Here’s another one of those recipes that had never seen the light of day for many years. One I had stashed away in my folder until I re-discovered it and put my own spin on it by using duck and the rest of my Manolete chorizo. The original recipe called for chicken.
This method of braising is used around Le Marche region on Italy’s Adriatic east coast, where fish and meat are often prepared “in potacchio”, a rich sauce with tomato, white wine, garlic and rosemary. It’s delicious with just crusty bread and maybe a salad but a potato side dish would work nicely as well.
Heat the oil in a frying pan over high heat, add the duck breast skin side down and cook for 2 minutes or until golden. Turn the duck breast, reduce the heat a little, and add the chorizo, garlic, chilli, tomato and most of the herbs. Cook for about a minute, add the wine and simmer for a few minutes. Check for seasoning.
Remove the duck and set aside as the liquid in the pan reduces a little.
Slice the duck breast, scatter with the chorizo and tomatoes, generously drizzle over the juices and give a final sprinkle with the remaining herbs.
Serve with bread and salad, or mashed potato.