Duck Ragu
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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Total Time
2 hrs 40 mins
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Servings
4 servings
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Calories
373 kcal
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Course
Main Course
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Cuisine
Italian
Duck Ragu
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
for the ragu:
- 1 tablespoon olive oil
- 3 duck legs 1,6 lbs/750g
- 5 lices prosciutto or pancetta, can be omitted, crudo
- 1 onion medium
- 1 celery stalk
- 1 carrot medium
- 4 cloves garlic
- 2 rosemary twigs
- 3 pieces dried porcini mushroom optional
- 1/2 cup white wine or red wine, dry
- 2 cups chicken broth or duck broth
- 1 tomato passata 24.5 fl oz/700 ml, or 2 cans crushed tomatoes (400ml/14 oz, jar
to serve:
- pappardelle pasta
- Parmesan Cheese grated
Instructions
- Prepare the ingredients: finely chop onion, carrot, celery, rosemary, prosciutto, and garlic (I'm using a food processor to chop onion, carrot, and celery, and I chop the rest of the ingredients by hand).
- Trim excess fat from the duck legs, season them with salt and pepper on both sides.
- Heat olive oil in a large, heavy-bottomed pot over medium meat. When hot, add the legs and cook them on both sides until browned. Transfer the legs to a plate.
- Add the prosciutto to the pot, cook for 1-2 minutes, stirring from time to time, until lightly browned.
- Add chopped onion, carrot, celery, and rosemary. Cook for a couple of minutes until soft. Add the garlic and dried mushrooms. Cook for 30-60 seconds until the garlic is fragrant.
- Add the wine, cook for about 2 minutes, or until the wine is almost evaporated.
- Add the broth and tomato passata (or crushed tomatoes). Stir everything together then add duck legs back to the pot (they should be submerged in the sauce).
- Simmer the sauce over very low heat, uncovered, for 2 - 2 1/2 hours or until the meat falls off the bones easily. After 1 hour flip the legs over.
- Transfer the legs to a plate. Remove the meat from the bones, shred the meat using two forks, discard the bones and skin.
- Add the shredded meat to the pot. Cook briefly until warmed through.
- Season the sauce with salt and pepper. Serve with cooked al dente pasta and sprinkle with grated Parmesan cheese.
- Enjoy!
Notes
- If you don't cook with wine you can omit it but the sauce may lack some acidity (you could add 1 teaspoon of balsamic vinegar instead).
- Duck broth made from roast duck carcass and bones is perfect for this recipe.
- Instead of pappardelle, you can use penne pasta or potato gnocchi.
- Store the sauce and pasta separately.
- Calories = 1 serving (1/4 of the recipe), the pasta is not included. This is only an estimate!
Nutrition Information
Show Details
Calories
373kcal
(19%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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