Rich savory duck in a slow simmer of red wine, classic mirepoix, tomatoes, Porcini mushrooms & a bit of bacon is this simple man`s plan today in the form of Roasted Duck Ragu. I served this on a bed of creamy polenta but this would be amazing over your favorite pasta as well. Pappardelle would be a perfect match.
This recipe isn`t difficult but does require a bit of time. It`s perfect for that Saturday or Sunday when you`re not in a rush & the rewards are nothing less than outstanding! The smells emanating from your kitchen & filling your house are an olfactory dream! Don`t be surprised if the neighbors just happen to stop by. In addition you`ll be rewarded with the opportunity to render pure liquid gold, or duck fat but I`ll save that for another post.
Let`s get started. Here`s what you`ll need for your Roasted Duck Ragu:
Duck-1 whole, 5-6lbs
Duck Fat or Olive Oil
Onion-1 small dice
Carrots-2 small dice
Celery-2 ribs small dice
Garlic-3-4 cloves minced
Red Wine-2 cups (I used Chianti)
Duck or Chicken Stock-2 cups
Bacon-8oz diced, crispy & drained
Tomato-2 lbs or 1 28oz can whole, peeled & undrained.I smoked some tomatoes for an extra layer of flavor but I get a little obsessed sometimes.
Porcini Mushrooms-2 oz dried
Bay Leaves- 2-4
Fresh Parmesan for Garnish
Green Onion-thinly sliced to Garnish (optional)Preheat your oven to 350 degrees. Remove the neck & gizzards from inside the duck if included. Rinse well inside & out with cool water & pat dry with paper towels. Rub some olive oil all over & season the cavity with salt & pepper. Season the outside with salt. Place on a rack in a roasting pan & put in the oven. Roast approximately 2 hours or until a thermometer inserted between the leg & body reaches 165 degrees.Remove to a platter & let rest 30 minutes or until cool enough to handle.Remove all the skin & fat from the duck. Reserve to render some duck fat or make cracklins if desired. Remove meat from the bones & shred.
Prep the onion, celery & carrots.
Dice & cook the bacon until crispy. Remove to paper towels to drain. Reserve the bacon fat for another day if desired or discard.
Heat a tablespoon or so of duck fat or olive oil over medium high heat in a large stock pot or Dutch oven. When hot add the mirepoix (onion, celery & carrots). Cook 8-10 minutes stirring occasionally until the veggies start to brown.
Add the garlic, stir & cook about 30 seconds.
Add the tomatoes.
Add the shredded duck.
And the bacon.
Don`t forget the dried mushrooms.
In goes the Bay leaves, red wine & stock. Stir well, cover & bring to a boil. Reduce heat to low & simmer for about 1 1/2 hours stirring occasionally.
Check your seasoning & adjust to taste. Stir & you`re ready to serve. Even better if you can make a day ahead & chill overnight to bring the flavors together even more. I know it took a bit of time but this is so worth the effort!!
If desired garnish with parmesan & thinly sliced green onions or chives.
Enjoy your Roasted Duck Ragu!!