Instructions: Preheat the oven to 450 degrees.

Season the duck inside and out with salt and pepper. In a Dutch oven or casserole, over high heat, sear the duck on all sides until brown. Remove the pieces of the duck.

Lower the heat and add the pancetta, butter, sage leaves, and rosemary and cook over medium-high heat. Add the soppressata and garlic to the pan, and cook until herbs and garlic are fragrant.

Add the vinegar and Brown Chicken Stock, bring to a boil, and add the duck pieces back into the pan. Juice the lemon halves over the duck and place the rinds in the pot. Place the Dutch oven into the oven and cook for 1 hour.

This recipe yields 6 servings.

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