Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, duck ragu. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Duck Ragu is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Duck Ragu is something which I’ve loved my entire life. They are fine and they look fantastic.
Perhaps our favorite recipe from My Father's Daughter, this duck ragu is a dish you'll crave and make time and time again. 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.
To get started with this recipe, we have to prepare a few ingredients. You can have duck ragu using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Duck Ragu:
- Prepare 1 duck
- Make ready 1 onion
- Make ready 2 cloves garlic
- Make ready 2 bay leaves
- Get Half a bottle of red wine (italian if you have it)
- Take 2 tins tomatoes
- Take Olive oil
The ragù begins by making a quick duck stock to add to the rich tomato sauce as it simmers (leftover stock can be used for soup or risotto). Serve this dish with a simple radicchio salad. Gizzi Erskine's recipe for Venetian duck ragu from her new book, Slow. Ribbon-like pappardelle enrobed in a rich, meaty ragu makes for a dinner like no other.
Instructions to make Duck Ragu:
- Roast the duck in the oven for 2 hours, until the skin is crispy. Once cooled lightly shred the meat from the bones.
- Chop the onion and garlic and gently fry, in a table spoon of olive oil, for 15 minutes.
- Add the bay leaves, duck and wine, simmer until the wine has reduced by half.
- Add the duck meat, and a few larger bones, and simmer for an hour on a low heat.
- Remove the bones and serve with conchiglie or pappardelle pasta, lots of parmesan and a glass of red.
Recipe courtesy of Debi Mazar and Gabriele Corcos. Sprinkle the duck legs with salt and pepper. Remove duck legs from package and pick the meat off the bone, discarding skin and bone. Add a touch of elegance to your next pasta dish with this delicious Duck Ragu, brought to you by Alchemy Restaurant's head chef, Brad Jolly. Try our easy to follow duck ragu recipe.
So that’s going to wrap it up for this exceptional food duck ragu recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
