Italian Clay Pot Duck Soup

This is a hearty soup called sopa coada (“smothering soup”) from the Treviso region north of Venice. It is traditionally cooked in a clay pot glazed on all sides except the bottom. Italian home cooks use pigeon, squab, or wild ducks shot in the marshes as so beautifully described in Ernest Hemingway’s Across the River and into the Trees.

I’ve made this dish many times with a pair of legs from a domestic duck and have al