4 duck marylands (or 1 whole duck, jointed)
¼ cup extra virgin olive oil
1 red onion, thiny sliced
6 cloves garlic, smashed
1 long red chilli, sliced in half lengthways
2 bay leaves
1 tbsp fresh oregano, chopped
1 tbsp marjoram, torn
¼ cup capers
1 tbsp chilli flakes
½ cup pitted kalamata olives
½ cup pitted Sicilian olives
5 ripe tomatoes, diced
½ cup red wine
750ml vegetable, chicken or duck stock
500ml tomato passata
½ bunch basil, roughly chopped
½ bunch parsley, roughly chopped
Couscous, to serve
Season the duck with salt and pepper. Heat a non-stick sauté pan over high heat and cook the duck, skin-side down, for 8 minutes until the fat has rendered down and the skin is crispy. Turn over and cook on the other side for a further 8 minutes until brown.
Heat a large frypan or shallow casserole over high heat. Drizzle in 3 tbsp extra virgin olive oil and stir in the onion, garlic, chilli and bay leaves. After the onion has softened – about 3 minutes – add the anchovies, oregano, marjoram, capers, chilli flakes and olives. Stir well to combine.
Add the chopped tomatoes to the pan and pour in the wine, stock and passata. Place the cooked duck pieces on top of the sauce and pour in any pan juices. Cover with a lid, reduce the heat to a simmer, and cook for 1 ½ hours.
Stir through the basil and parsley 2 minutes before the end of cooking, and serve with warm couscous.