Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, duck ragu. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Duck Ragu is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Duck Ragu is something that I have loved my whole life.
Duck ragu with pappardelle & swede. This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic. This duck ragu is a delicious, warming winter treat that can be made in advance.
To begin with this recipe, we have to first prepare a few components. You can cook duck ragu using 7 ingredients and 5 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Duck Ragu:
- Get 1 duck
- Get 1 onion
- Take 2 cloves garlic
- Make ready 2 bay leaves
- Make ready Half a bottle of red wine (italian if you have it)
- Make ready 2 tins tomatoes
- Make ready Olive oil
Ribbon-like pappardelle enrobed in a rich, meaty ragu makes for a dinner like no other. This rich and succulent venetian duck ragu recipe is the ultimate winter pasta dish the whole family will love. Remove duck legs from package and pick the meat off the bone, discarding skin and bone. Recipe courtesy of Debi Mazar and Gabriele Corcos.
Instructions
Steps 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.
Sprinkle the duck legs with salt and pepper. 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. The site owner hides the web page description. Great British Chef Matthew Tomkinson provides the recipe for a warm, comforting duck ragu - a hearty mid-week supper for the winter months. This slow-cooked duck ragu with red wine and cinnamon makes a tender, umami-rich pasta topping.
So that is going to wrap it up with this special food duck ragu recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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