A rich Venetian duck ragu made with cinnamon, orange, white wine and tossed with pappardelle pasta. This beautiful pasta dish has a festive feel to it but can be eaten all year round. It's super comforting, easy to prepare and sure to impress!
This duck ragu is traditionally served with pappardelle pasta, it's silky, rich and completely moreish. Like curl up on the couch with a big bowl of the stuff or serve it on a platter at a dinner party, it literally fits any occasion. You could also make it into lasagna (so delicious), Imagine dishing a big bubbling duck ragu lasagna up on a Sunday afternoon, oh yeah!
DUCK
Duck has a strong but not overpowering and slightly 'gamey' taste to it and it's also slightly sweet. It's a dark meat although not like beef, it's more like the dark meat you would find on a chicken or turkey. It's utterly delicious and can be made into so many different dishes, this ragu being my favourite.
HOW TO MAKE DUCK RAGU - STEP BY STEP
Season 4 Duck Legs with salt and pepper then rub it all over with cinnamon. Sear it skin down first in a large pan with a little olive oil on a medium to low heat for 7-8 minutes on each side until browned, set aside on a plate.
Add 1 - finely chopped carrot, 1 small onion and 1 Celery stalk, both chopped fine, zest of 1 Orange , 1 bay leaf and ½ teaspoon cinnamon with a touch more olive oil and saute slowly for 10 minutes, stirring often until the vegetables are soft.
Add the duck back to the pan and add the wine, reduce the wine by half then add the orange juice, pureed tomatoes (passata), tomato paste and stock stir to combine all the ingredients and simmer slowly for 1 & 1/2 hours turning the duck round halfway through.
Remove the Duck Legs from the pot. Put on the side to cool for 10 minutes.
Remove the meat from the Duck legs, and put the duck meat back into the pot. Let cook at low heat for 20 minutes.
Turn the heat off, the Duck Ragu is finished.
Cook the pasta of your choice, and dress with the Duck Ragu. Serve and enjoy.
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