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
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
RAGU ALLA VENEZIANA (VENETIAN DUCK RAGU)
In northern Italy, ragus tend to be more about the meat and aromatic herbs that flavor them than about the tomatoes. This recipe comes from the region around Venice, Italy. The ragu can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with pasta.
Provided by Member 610488
Categories One Dish Meal
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
- Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
- Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
- Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
- Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
- Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
- Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
- Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
- Remove the duck from the pot and set aside until cool enough to handle.
- Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
- Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
- Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
- While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
- Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
- Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.
Nutrition Facts : Calories 568.4, Fat 6, SaturatedFat 1, Sodium 64.7, Carbohydrate 99.6, Fiber 7.3, Sugar 10.6, Protein 18.5
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- In a large pot or dutch oven, heat a tablespoon of olive oil. Add your duck legs and brown on all sides. Once crisp and golden in colour, remove the duck from the pot and set aside.
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- 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.
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