Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, duck ragu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Matthew Tomkinson shares a duck ragu recipe, simple to prepare and divine to taste. Slow-cooked duck legs make for an indulgent ragu, and Matthew Tomkinson's recipe ensures you'll end up with a.
Duck Ragu is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Duck Ragu is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have duck ragu using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Duck Ragu:
- Make ready 1 duck
- Prepare 1 onion
- Get 2 cloves garlic
- Prepare 2 bay leaves
- Take Half a bottle of red wine (italian if you have it)
- Take 2 tins tomatoes
- Make ready Olive oil
The ragù begins by making a quick duck stock to add to the rich tomato sauce as it simmers (leftover stock can be used for soup or risotto). Gizzi Erskine's recipe for Venetian duck ragu from her new book, Slow. Ribbon-like pappardelle enrobed in a rich, meaty ragu makes for a dinner like no other. Great British Chef Matthew Tomkinson provides the recipe for a warm, comforting duck ragu - a hearty mid-week supper for the winter months.
Instructions to make Duck Ragu:
- Roast the duck in the oven for 2 hours, until the skin is crispy. Once cooled lightly shred the meat from the bones.
- Chop the onion and garlic and gently fry, in a table spoon of olive oil, for 15 minutes.
- Add the bay leaves, duck and wine, simmer until the wine has reduced by half.
- Add the duck meat, and a few larger bones, and simmer for an hour on a low heat.
- Remove the bones and serve with conchiglie or pappardelle pasta, lots of parmesan and a glass of red.
Recipe courtesy of Debi Mazar and Gabriele Corcos. Sprinkle the duck legs with salt and pepper. Add a touch of elegance to your next pasta dish with this delicious Duck Ragu, brought to you by Alchemy Restaurant's head chef, Brad Jolly. The recipe for duck ragu has been provided by Sam Miranda of Symphonia. The idea behind this food pairing suggestion is that a full flavoured wine is needed to accompany a hearty and flavoursome meal.
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