DUCK RAGU
Provided by Eric Asimov
Categories dinner, one pot, project, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
- Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
- Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
- When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.
Nutrition Facts : @context http, Calories 1226, UnsaturatedFat 62 grams, Carbohydrate 22 grams, Fat 102 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 34 grams, Sodium 1819 milligrams, Sugar 8 grams
DUCK RAGU
Steps:
- Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
- Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
- Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
- Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
- Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
- Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
- Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
- Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
- Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
- Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
- Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.
VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
GREAT SOUTH BAY DUCK RAGù
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind. It was food of deep intensity and flavor, and it led to crazy, vivid dreams. Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic heritage, though with a feral streak, absolutely delicious.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Trim excess skin from duck legs and discard.
- Heat a Dutch oven with a tightly fitting lid over medium heat. Add olive oil to the pot, and when it begins to shimmer, add the duck legs, skin side down. Cook until the skin is well browned and the fat has begun to render, approximately 8 to 10 minutes. Turn the legs over and brown the other sides, 5 to 10 minutes more. Remove to a plate to rest.
- Add the celery, carrots, onion and garlic to the pot, and stir to combine. Cook until the onions have softened and have just started to color, approximately 8 to 10 minutes. Clear a space in the center of the pot and add the anchovies, then swirl them in fat until they begin to dissolve. Stir to combine. Add juniper berries, wine, vinegar and duck legs, and cook until most of the liquid has evaporated, approximately 15 minutes.
- Add tomato paste and stir to combine, then enough chicken stock so that the combination takes on a sauce-like consistency and just covers the duck. Increase heat to high and bring to a boil. Put a lid onto the pot and place in the oven. Cook for 90 minutes, or until the legs are almost falling off the bone.
- Remove duck from pot and allow to cool slightly. Peel off skin, dice and reserve. Shred meat off bones and return to pot. Place pot on stove top over medium heat and bring to a simmer. Add duck skin to taste, sage and salt and freshly ground black pepper to taste. Serve over polenta.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 58 grams, Carbohydrate 17 grams, Fat 95 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 31 grams, Sodium 1363 milligrams, Sugar 5 grams
TAGLIATELLE WITH DUCK RAGù
Steps:
- Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
- Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
- Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
- Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
- Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
- Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
- While sauce reduces, finely chop duck with skin.
- Return chopped duck to sauce and season with salt and pepper.
- Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
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DUCK RAGU, SUGO D'ANATRA RECIPE - CLASSIC DUCK RAGU
From honest-food.net
4.9/5 (10)Total Time 3 hrs 15 minsCategory PastaCalories 519 per serving
- Lay out all the duck legs and wings skin side up on a roasting pan. Sprinkle some salt over them and pop them in the oven. Turn the heat to 400°F. Don't preheat the oven, because you want the fat in the duck to slowly render out. If you happen to be using skinless legs and wings, you will need to coat them all in olive oil before you salt them. Regardless, roast until they are nicely browned, about 45 minutes to 1 hour.
- Meanwhile, soak the dried mushrooms in hot water for 30 minutes, then remove and chop. Strain the mushroom water through a paper towel to remove debris and reserve.
- When the duck legs have about 15 minutes to go, heat a large Dutch oven over medium-high heat and add the duck fat. When it melts, add the mushrooms, minced onion, celery and carrot and brown them well. Salt the veggies lightly as they cook. When the vegetables are getting brown, add the tomato paste and mix it in well. Cook the mixture until the tomato paste begins to turn brick red, about 5 minutes.
- If the duck legs aren't ready, turn the heat off on the Dutch oven. If they are, remove the legs and put them in a bowl or something. If there is a lot of fat in the pan, drain it off. Pour the mushroom water and the white wine into the roasting pan and use a wooden spoon to scrape up the browned bits. Pour this into the pan with the Dutch oven. If the legs aren't ready, hang tight until they are and then do this.
VENETIAN DUCK RAGU WITH PAPPARDELLE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
Ratings 9Calories 524 per servingCategory Main Course
- Season the duck with salt and pepper then rub it all over with 1/2 tsp 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 tbsp of olive oil to the same pan, add the chopped carrot, onion and celery, orange zest, bay leaf and 1/2 tsp cinnamon 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 uncovered for 2 hours turning the duck around halfway through. If the sauce reduces too much add more stock or water.
- Turn the sauce off the heat and remove the duck legs, let it cool on a chopping board for 10 minutes then shred the meat off the bone using a fork. Roughly chop it then add it back to the sauce, the ragu is ready at this point so heat the ragu up while your pasta is cooking.
BRAISED DUCK LEGS WITH SPAETZLE AND MUSHROOM RAGOUT …
From foodandwine.com
4/5 (1)Total Time 4 hrs 35 mins
- Sprinkle duck legs evenly with salt and pepper. Arrange legs, skin sides up, on a wire rack set inside a baking sheet. Refrigerate, uncovered, 8 hours.
- Preheat oven to 275°F. Heat a large Dutch oven over medium-low. Add 3 duck legs, skin sides down, to Dutch oven; cook, undisturbed, until deep golden brown while slowly rendering duck fat, about 25 minutes. Transfer legs to a rimmed baking sheet. Pour rendered fat into a heatproof bowl. Repeat process using remaining duck legs, reserving fat. Chill rendered fat in bowl until ready to use.
- Return all duck legs to Dutch oven; add 6 cups water, onion, thyme, garlic, and bay leaf. Bring to a boil over medium-high. Cover Dutch oven, and transfer to preheated oven. Roast until duck is just fork-tender and cooked through, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from oven. Let mixture cool, uncovered, in Dutch oven at room temperature 1 hour.
- Transfer duck legs to a rimmed baking sheet; tent with aluminum foil, and set aside. Pour braising liquid in Dutch oven through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard fat from liquid; return liquid to Dutch oven. Bring to a boil over medium-high. Reduce heat to medium-low; cook until liquid is reduced to about 2 cups, about 40 minutes.
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