Wednesday, October 21, 2009

Duck Ragu

This is a dish I have cooked a couple of time, and it has already become a favorite around my house. Its from Mario Batali’s book, Molto Italiano. Its great with Penne, Rigatoni or Gnocchi, serves 4.

1. ¼ cup of olive oil
2. 4 ducks legs, skinned, cut at the joint, visible fat removed, rinsed, and patted dry
3. Salt and freshly ground black pepper
4. 1 medium Spanish onion, cut into ¼ inch dice
5. 1 medium carrot finely chopped.
6. 2 garlic cloves, thinly sliced
7. 1 rib celery, cut into ¼ inch dice
8. 4 fresh sage leaves ( you can substitute for dry, buy go easy)
9. 2 cups dry red wine
10. 1 cup of chicken stock
11. 6 ounce can of tomato paste
12. 454 gram bag of Penne, Rigatoni or Gnocchi.
13. Parmigianino Reggiano for grating
Step 1: In a Dutch oven or other large pot, heat up oil over medium high heat until almost smoking. Season duck with Salt and Pepper, then cook turning occasionally until browned on all sides, 10 to 12 minutes. Transfer to a plate.
Step 2: Add the onion, carrot, garlic, celery, and sage to the pot. Reduce the heat to low and cook until soft, 7 to 9 minutes. Add wine, stock and tomato paste, stir well and bring to a boil. Add the duck, lower the heat, cover and simmer for an hour.
Step 3: Transfer the duck pieces to a plate and keep sauce simmering. When cool, pull meat off the bones; return the meat to the pot and simmer uncovered for 30 minutes, or until the sauce is quite thick. Adjust seasoning with salt and pepper. Toss with cooked pasta and enjoy.

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