Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, duck ragu. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Perhaps our favorite recipe from My Father's Daughter, this duck ragu is a dish you'll crave and make time and time again. 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. Great British Chef Matthew Tomkinson provides the recipe for a warm, comforting duck ragu - a hearty mid-week supper for the winter months.
Duck Ragu is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Duck Ragu is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook duck ragu using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Duck Ragu:
- Get duck
- Prepare onion
- Get garlic
- Take bay leaves
- Get a bottle of red wine (italian if you have it)
- Prepare tomatoes
- Make ready Olive oil
Ribbon-like pappardelle enrobed in a rich, meaty ragu makes for a dinner like no other. Recipe courtesy of Debi Mazar and Gabriele Corcos. 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.
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.
This slow-cooked duck ragu with red wine and cinnamon makes a tender, umami-rich pasta topping. If in a hurry the cooking time can be speeded up, but the longer the better. This simple Duck Ragu packs a massive punch of flavour for a dish with so few ingredients and comes with slow cooker & stovetop instructions. For the duck ragu, heat the oil in a large saucepan over a medium heat. Duck legs covered in salt and spices curing.
So that is going to wrap this up with this exceptional food duck ragu recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
