Duck Ragu

Name: Duck Ragu
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 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

Recipe from Paola's

Adapted by Eric Asimov

Total Time: 1 hour
Rating: 4(66)
Comments: Read comments

Featured in: From The Heart Of the City, Real Ragu

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Ingredients

Yield:4 to 6 servings

1½tablespoons extra virgin olive oil
5whole garlic cloves, peeled
2 to 3sprigs fresh rosemary
2 to 3sprigs fresh thyme
2 to 3sprigs fresh marjoram
2 to 3sprigs fresh sage
½teaspoon freshly grated nutmeg
1large carrot, peeled and finely chopped
1large white onion, peeled and finely chopped
2 to 3celery stalks, finely chopped
14- to 5-pound duck, quartered, all excess fat removed
1bottle cabernet or pinot noir
1tablespoon tomato paste
2cups duck stock or chicken broth
135-ounce can Italian plum tomatoes, drained
Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

66 user ratings

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Comments

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martinibex3 years ago

Save a lot of hassle by using a precooked rotisserie duck, if available (Citarella in NYC has them). Remove the meat, skin, and fat from the bones. Discard fat and skin. Wrap the bones in cheese cloth, and simmer along with the sauce, then discard the bones. For a richer sauce, substitute shallots for the onion. As an option, flame the sautéed vegetables in approx. 1/4 cup brandy.

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