Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, duck ragu. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Duck Ragu is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Duck Ragu is something that I’ve loved my whole life.
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 particular recipe, we have to prepare a few components. You can have duck ragu using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Duck Ragu:
- Make ready 1 duck
- Make ready 1 onion
- Make ready 2 cloves garlic
- Take 2 bay leaves
- Make ready Half a bottle of red wine (italian if you have it)
- Take 2 tins tomatoes
- Get 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 is going to wrap this up for this special food duck ragu recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
