Instant Pot Duck Ragu Recipes

INSTANT POT DUCK RAGU

Steps:

• Start by slashing the skin on the duck legs several times to facilitate rendering out the fat.
• Using the Sauté mode on medium, cook the legs in the Instant Pot for 10 minutes, turning occasionally to brown the skin and render out as much fat as possible. (It is very worth spending the time to get as much as you can - strain it through some cheesecloth into a sterile jar and keep in the fridge for future roast potatoes.)
• Cancel the Sauté mode and pour off the excess fat, reserving it as above. Return the duck legs, star anise, garlic cloves and one of the stems of rosemary to the pot then just cover with cold water. Place the lid on, set to Sealing and cook on Manual for 45 minutes.
• Meanwhile, either throw the celery and onion into the food processor and pulse to a fine confetti (or soffritto as the Italians do) or use a very sharp knife and mince them up finely by hand. Chop the remaining rosemary to give approximately 2 teaspoons worth and set aside for now.
• When the alarm sounds, do a Quick Pressure Release. Drain the duck legs, keeping the garlic cloves and squeezing the soft contents of their papery skins into the soffritto and rosemary. Discard the water, herbs and spices.
• Meanwhile, put a large pot of water on to boil, salt it then add the fresh pasta. Reserve a cup (250ml) of the pasta water.
• Place the pot back on Sauté mode and add a tsp of the reserved duck fat back into it, followed by the soffritto, garlic and rosemary. Cook for 2-3 minutes until softened and fragrant, stirring occasionally. Meanwhile, remove the skin from the duck legs and flake the meat with two forks.
• Add the tomato purée into the pot, stir well then deglaze with the Marsala. Add the shredded duck.
• Use enough of the pasta water to bring all the ingredients of the ragu together into a sauce, albeit a none-too-liquid one. Season very well to taste with salt and pepper, and add in the cooked, drained pasta, stirring well to distribute the ragu over the ribbons of pasta.
• Serve in deep bowls with plenty of freshly grated Parmesan cheese and black pepper.

INSTANT POT DUCK CONFIT

Steps:

• Combine salt, pepper, garlic, cloves, bay leaves, star anise, and allspice berries in a small bowl. Coat duck legs with spice mixture on all sides. Place on a rimmed baking sheet and transfer to refrigerator, uncovered. Let sit at least 24 hours and up to 3 days.
• Scrape aromatics off of duck legs and reserve. Place legs in an even layer, skin side down, in Instant Pot. Place on saute setting. Cook until golden, about 10 minutes. Flip legs, add aromatics to pot, and top with lid. Place on high pressure and cook 40 minutes. Release pressure manually. Carefully remove legs from instant pot. You can either crisp the skin in a skillet over medium-low heat and eat immediately, or transfer legs to a heat-proof container or bowl. Cover with rendered fat from cooking. Let cool and refrigerate until ready to use. For best results, scrape excess fat off of chilled duck legs and sear in a cold skillet over medium heat until skin is golden and crispy, flipping once.

HOMEMADE PULLED PORK RAGU IN AN INSTANT POT®

Steps:

• Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.

DUCK RAGU

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.