Roasted Duck Ragu

19 Feb
Roasted Duck Ragu

Roasted Duck Ragu

Roasted Duck Ragu

Roasted Duck Ragu

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)Duck Ragu2Preheat 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.Duck Ragu4Remove to a platter & let rest 30 minutes or until cool enough to handle.Duck Ragu5Remove 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.DSC_0252

Dice & cook the bacon until crispy. Remove to paper towels to drain. Reserve the bacon fat for another day if desired or discard.Duck Ragu6

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.Duck Ragu7

Add the garlic, stir & cook about 30 seconds.Duck Ragu8

Add the tomatoes.Duck Ragu9

Add the shredded duck.Duck Ragu11

And the bacon.Duck Ragu12

Don`t forget the dried mushrooms.Duck Ragu13

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.Duck Ragu21

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!!

Roasted Duck Ragu

Roasted Duck Ragu

If desired garnish with parmesan & thinly sliced green onions or chives.

Roasted Duck Ragu

Roasted Duck Ragu

Roasted Duck Ragu

Roasted Duck Ragu

Enjoy your Roasted Duck Ragu!!

Roasted Duck Ragu

Roasted Duck Ragu

Roasted Duck Ragu

Ingredients

  • 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)

Instructions

  1. Preheat your oven to 350 degrees.
  2. 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.
  3. 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.
  4. Remove to a platter & let rest 30 minutes or until cool enough to handle.
  5. 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.
  6. Prep the onion, celery & carrots.
  7. Dice & cook the bacon until crispy. Remove to paper towels to drain. Reserve the bacon fat for another day if desired or discard.
  8. 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.
  9. Add the garlic, stir & cook about 30 seconds.
  10. Add the tomatoes, shredded duck, bacon, dried mushrooms, red wine, stock & Bay leaves.
  11. Stir well, cover & bring to a boil. Reduce heat to low & simmer for about 1 1/2 hours stirring occasionally.
  12. 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.
  13. If desired garnish with parmesan & thinly sliced green onions or chives.
  14. Enjoy your Roasted Duck Ragu!!

Notes

Serve on a bed of polenta or toss with your favorite pasta.

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  1. Pingback: Chile and Salt – For the love of all things food/ A simple man`s plan to healthy eating

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