Duck Ragout Recipes

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DUCK RAGU



Duck Ragu image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
5 duck legs and thighs
Kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1 red onion, finely chopped
3 sprigs fresh thyme
1 clove garlic, finely chopped
1 1/2 cups red wine
One 28-ounce can whole peeled (pelati) tomatoes, blended
Homemade Pappardelle, recipe follows
Extra-virgin olive oil, for serving
Parmesan, for serving
3 1/2 cups all-purpose flour, plus more for rolling
3/4 teaspoon salt
4 farm fresh eggs, lightly beaten
1 teaspoon extra-virgin olive oil
Semolina flour, for dusting

Steps:

  • Finely chopped fresh parsley, for servingHeat the olive oil over medium-high heat in a large skillet or Dutch oven.
  • Sprinkle the duck legs with salt and pepper. Sear in the hot pan until golden brown and crisp, 10 minutes. Remove to a plate.
  • Add the carrots, celery and onions, and saute until soft, 3 minutes. Add the thyme and garlic, and saute until fragrant, 1 minute.
  • Add the red wine. Use the back of a wooden spoon to scrape up the browned bits from the duck; this will add to the flavor of the finished sauce. Cook for 2 minutes, then stir in the tomatoes, some salt and pepper and bring to a gentle simmer. Add the seared duck back to the pan and cover. Simmer gently until the duck is extremely tender and falling off the bone, 1 hour and 30 minutes.
  • Remove to a casserole dish to cool. Remove the skin and bones and discard. Chop the meat finely and add it back into the tomato sauce, adding a half a cup of water if it looks dry, and simmer, covered for 40 minutes.
  • Serve over Homemade Pappardelle. Drizzle with extra-virgin olive oil serve with freshly grated Parmesan and parsley.
  • Add the flour and salt to the center of a large wooden board. Use your hands and make a well in the center of the mound. Whisk together the eggs and olive oil in a bowl and pour into the well. Use a fork to whisk the eggs into the flour, incorporating slowly into the rim of the flour until it is completely incorporated.
  • Once incorporated, knead the pasta for about 8 minutes, adding just a bit more flour if the board is sticky. If the dough feels too dry, add a drop of water as you go. The dough should feel elastic, smooth and a bit sticky. Shape the pasta dough into a ball and wrap in plastic wrap. Let rest for at least 30 minutes to 1 hour at room temperature to let the gluten relax so rolling will be easier.
  • Set your pasta machine to the widest setting. Divide the dough into 4 pieces. Roll each piece out from the widest setting to the thinnest. Hand cut the pasta into pappardelle.
  • Gather the strands together in your hands and shake loosely so they don't stick together. Toss with some semolina flour. Divide into portions on a sheet tray.
  • Bring a pot of salted water to boil. Boil the pasta until al dente and drain, about 3 minutes. Yield: About 1 pound.

DUCK CONFIT WITH POTATO LEEK RAGOUT



Duck Confit with Potato Leek Ragout image

Provided by Paul Grimes

Categories     Citrus     Duck     Mushroom     Potato     Dinner     Prune     Cognac/Armagnac     Leek     White Wine     Winter     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 (main course) servings

Number Of Ingredients 16

2 large leeks (white and pale green parts only), halved lengthwise, then cut into 1-inch pieces (4 cups)
4 Confit Duck Legs at room temperature
3/4 cup pitted prunes, coarsely chopped
1/4 cup Armagnac or Cognac
2 tablespoons rendered duck fat or extra-virgin olive oil
1/2 pound cremini mushrooms, trimmed and halved lengthwise
2 tablespoons extra-virgin olive oil
1 cup dry white wine
1 Turkish or 1/2 California bay leaf
3 large thyme sprigs
2 whole cloves
6 strips (3- by 1-inch) lemon zest
4 strips (4- by 1-inch) orange zest
1 cup reduced-sodium chicken broth
2 cups water, divided
1 pound (1- to 1 1/2-inch) Yukon Gold potatoes, quartered

Steps:

  • Wash sliced leeks and pat dry. Remove duck meat (with skin) from bones in large pieces, reserving meat and bones separately.
  • Simmer prunes and Armagnac in a small saucepan until Armagnac is absorbed, about 3 minutes.
  • Heat rendered duck fat in a 12-inch heavy skillet over medium heat until it shimmers, then cook mushrooms with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer to a bowl.
  • Heat oil in skillet over medium-high heat until it shimmers, then cook leeks with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring once or twice, until beginning to soften and brown on edges, about 6 minutes. Transfer to bowl with mushrooms.
  • Bring wine, bay leaf, thyme, cloves, and zests to a boil in skillet, scraping up any brown bits. Add reserved bones, then broth and 1 cup water and simmer, covered, 15 minutes. Add potatoes, leeks, and mushrooms (with any juices) and simmer, covered, 10 minutes. Add prunes (with any juices), remaining cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until potatoes are tender and liquid is slightly thickened, about 5 minutes. (If liquid hasn't thickened, remove lid and boil.)
  • Meanwhile, cook duck meat, skin side down, covered, in a large heavy nonstick skillet over medium-low heat until skin is well browned and crisp and meat is heated through, about 15 minutes.
  • Discard bones and bay leaf from ragout, then season with salt and pepper and serve topped with duck confit.

PEPPERED DUCK WITH VANILLA MASH, PEA & WILD MUSHROOM RAGOUT



Peppered duck with vanilla mash, pea & wild mushroom ragout image

A bistro-style dish of rare duck with Marsala jus, creamy mashed potatoes and sweet peas

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 duck breasts
1 tbsp cracked black pepper
85g smoked bacon lardon
50g wild mushroom , such as chanterelle or oyster, sliced or torn
2 tbsp Port or marsala
100g fresh pea , cooked for 2 mins in boiling water, or frozen peas, defrosted
100ml chicken stock
500g potato
2 tbsp double cream or crème fraîche
¼ vanilla pod , split open
small knob of butter

Steps:

  • Peel the potatoes and cut into chunks. Place them in a pan of cold, salted water and bring to the boil. Turn down the heat and simmer for 10 mins until tender, then drain in a colander. While they are draining, place the pan back on a low heat with the cream and vanilla pod and heat to infuse. Remove vanilla pod and take pan off the heat. Push the potatoes through a ricer back into the pan. Add the butter and seasoning, then beat to form a smooth mash. Set aside.
  • Season the duck all over with salt and press the pepper into the skin side. Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat. As the pan heats up, the duck will start to cook - you only want a gentle sizzle coming from the pan. If it is cooking too quickly, turn the heat down slightly. Cook for 10 mins, shaking the pan occasionally. When the skin is mahogany and crisp, flip the breasts over and cook on the flesh side for 5 mins more. This will give you duck that is slightly pink in the middle. Transfer the duck to a tray or plate and leave it to rest.
  • Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.

Nutrition Facts : Calories 844 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 65 grams protein, Sodium 1.7 milligram of sodium

DUCK RAGU



Duck Ragu image

Provided by Eric Asimov

Categories     dinner, one pot, project, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 1/2 tablespoons extra virgin olive oil
5 whole garlic cloves, peeled
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh marjoram
2 to 3 sprigs fresh sage
1/2 teaspoon freshly grated nutmeg
1 large carrot, peeled and finely chopped
1 large white onion, peeled and finely chopped
2 to 3 celery stalks, finely chopped
1 4- to 5-pound duck, quartered, all excess fat removed
1 bottle cabernet or pinot noir
1 tablespoon tomato paste
2 cups duck stock or chicken broth
1 35-ounce can Italian plum tomatoes, drained
Salt and freshly ground black pepper

Steps:

  • In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
  • Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
  • Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
  • When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.

Nutrition Facts : @context http, Calories 1226, UnsaturatedFat 62 grams, Carbohydrate 22 grams, Fat 102 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 34 grams, Sodium 1819 milligrams, Sugar 8 grams

TAGLIATELLE WITH DUCK RAGù



Tagliatelle with Duck Ragù image

Provided by Franco Luise

Categories     Duck     Pasta     Tomato     Braise     Dinner     Red Wine     Spring     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 teaspoon olive oil
1 (1-pound) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
1/2 medium onion, chopped
1 garlic clove, smashed
1 teaspoon chopped rosemary
1/2 cup dry red wine
2 cups rich chicken stock or reduced-sodium chicken broth
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
1/2 pound dried egg tagliatelle or egg fettuccine

Steps:

  • Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
  • Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
  • Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
  • Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
  • Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
  • Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
  • While sauce reduces, finely chop duck with skin.
  • Return chopped duck to sauce and season with salt and pepper.
  • Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.

VENETIAN DUCK RAGU



Venetian duck ragu image

Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle

Provided by Cassie Best

Categories     Main course

Time 2h45m

Number Of Ingredients 15

1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 fat garlic cloves, crushed
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
1 chicken stock cube, made up to 250ml
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g paccheri or pappardelle pasta
parmesan, grated, to serve

Steps:

  • Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
  • Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
  • Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium

GREAT SOUTH BAY DUCK RAGù



Great South Bay Duck Ragù image

This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind. It was food of deep intensity and flavor, and it led to crazy, vivid dreams. Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic heritage, though with a feral streak, absolutely delicious.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 2h45m

Yield Serves 4

Number Of Ingredients 15

4 duck legs, trimmed
1 tablespoon olive oil
3 ribs celery, trimmed and cut into small dice
2 medium-size carrots, peeled and cut into small dice
1 medium-size red onion, peeled and cut into small dice
4 cloves garlic, peeled and minced
8 fillets of salted anchovy, rinsed, dried and minced
6 juniper berries
1 ½ cups dry red wine
½ cup red-wine vinegar
3 tablespoons tomato paste
2 cups low-sodium chicken stock
1 tablespoon minced fresh sage
Kosher salt and freshly ground black pepper to taste
2 cups cooked polenta, for serving (optional)

Steps:

  • Preheat oven to 350. Trim excess skin from duck legs and discard.
  • Heat a Dutch oven with a tightly fitting lid over medium heat. Add olive oil to the pot, and when it begins to shimmer, add the duck legs, skin side down. Cook until the skin is well browned and the fat has begun to render, approximately 8 to 10 minutes. Turn the legs over and brown the other sides, 5 to 10 minutes more. Remove to a plate to rest.
  • Add the celery, carrots, onion and garlic to the pot, and stir to combine. Cook until the onions have softened and have just started to color, approximately 8 to 10 minutes. Clear a space in the center of the pot and add the anchovies, then swirl them in fat until they begin to dissolve. Stir to combine. Add juniper berries, wine, vinegar and duck legs, and cook until most of the liquid has evaporated, approximately 15 minutes.
  • Add tomato paste and stir to combine, then enough chicken stock so that the combination takes on a sauce-like consistency and just covers the duck. Increase heat to high and bring to a boil. Put a lid onto the pot and place in the oven. Cook for 90 minutes, or until the legs are almost falling off the bone.
  • Remove duck from pot and allow to cool slightly. Peel off skin, dice and reserve. Shred meat off bones and return to pot. Place pot on stove top over medium heat and bring to a simmer. Add duck skin to taste, sage and salt and freshly ground black pepper to taste. Serve over polenta.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 58 grams, Carbohydrate 17 grams, Fat 95 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 31 grams, Sodium 1363 milligrams, Sugar 5 grams

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From bbc.co.uk


BIGOLI WITH DUCK RAGU FROM VENETO, ITALY - THE PASTA PROJECT
2019-06-06 Remove the bay leaf and season to taste with salt and pepper. When ready to serve, bring a large pot of salted water to a boil over high heat. Cook the bigoli al dente according to the instructions on the packet if store bought. 6-8 minutes if homemade. Reserve about 1 cup of the cooking water and then drain the pasta.
From the-pasta-project.com


DUCK RAGU RECIPE | GOOP
Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. 7. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes. 8. After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. 9.
From goop.com


DUCK RAGOUT RECIPES ALL YOU NEED IS FOOD
Pour off all but 1 tsp fat from the duck pan, place pan back on the heat and cook the bacon for 3 mins until crisp. Turn up the heat, add the mushrooms and cook for 2 mins more. Splash in the Port, add the peas and stock, then simmer for 2 mins more. Pour any juices from the rested duck into the pan and season to taste.
From stevehacks.com


VIDEO: DUCK RAGOUT WITH CHEESY GRITS, PART 1 | MARTHA STEWART
Emeril Lagasse serves his duck stew with country bread, then makes a duck ragout with garlic, shallots, tomato, sliced duck, and reduced duck sauce. New This Month . Food. Appetizers . Breakfast & Brunch Recipes. Dessert Recipes. Dinner Recipes ...
From marthastewart.com


DUCK AND MUSHROOM RAGÙ | ALL THINGS SICILIAN AND MORE
2018-07-24 Wipe the pan and use some of the fat to sauté the mushrooms and garlic. Add parsley and thyme and some seasoning. Deglaze the pan using about a cup of liquid and evaporate most of it. Repeat with the left over liquid until it has reduced. Add the duck, a couple of twists of nutmeg and the ragù is ready. Combine the cooked pasta with the duck ...
From allthingssicilianandmore.com


PAPPARDELLE WITH DUCK RAGU | GOURMET TRAVELLER
2013-06-14 2. Heat oil in a large saucepan or casserole over medium heat, add duck and cook, turning once, until golden (6-8 minutes), then remove and set aside. Add carrot, celery, onion and garlic and cook, stirring occasionally, until tender (6-8 minutes). Add pistachio mixture, stir to combine, return duck to pan, add wine and bring to the simmer.
From gourmettraveller.com.au


RECIPE: DUCK RAGOUT STEP BY STEP WITH PICTURES | HANDY.RECIPES
Fry without oil in a non-stick frying pan, or multicooker, on both sides. Reduce heat and simmer for 1-1 hour.10 min. (in the multicooker turn on the program "stew"). Separate meat from bones. Let's proceed directly to cooking the stew. Fry chopped onion, carrot, garlic in vegetable oil or duck fat after cooking the duck. Add chopped peppers.
From handy.recipes


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