Duck ragout
This is a French thick, pure country stew, confort food and great with duck, goose leg or turkey . It is rich, hearty and uncomplicated.
Like make stews, this is better the second day, or eve the third.
for 2 or 3 people
Ingredients
Preparation: 15 mins
Cooking time: At least 2 hours (it's even better if prepared the day before!)
350g to 500g fresh pasta of your choice
4 tablespoons olive oil (or 60g butter)
2 large onions cut into small cubes
3 cloves of garlic cut into large slices
2 raw duck legs
3 bay leaves
200 cl red wine
3 large carrots cut into thin slices
1 tender celery stalk (taken from the heart) cut into thin slices
400 g fresh tomatoes, peeled and diced (all peeled tomatoes from a jar or one 400g jar and 400g fresh tomatoes)
• 30 g tomato paste
• 2 teaspoon oregano
• A little salt and pepper.
Method
Can be stored in the fridge for few days and freezes well.
Like make stews, this is better the second day, or eve the third.
for 2 or 3 people
Ingredients
Preparation: 15 mins
Cooking time: At least 2 hours (it's even better if prepared the day before!)
350g to 500g fresh pasta of your choice
4 tablespoons olive oil (or 60g butter)
2 large onions cut into small cubes
3 cloves of garlic cut into large slices
2 raw duck legs
3 bay leaves
200 cl red wine
3 large carrots cut into thin slices
1 tender celery stalk (taken from the heart) cut into thin slices
400 g fresh tomatoes, peeled and diced (all peeled tomatoes from a jar or one 400g jar and 400g fresh tomatoes)
• 30 g tomato paste
• 2 teaspoon oregano
• A little salt and pepper.
Method
- sauté the onions, garlic, carrots and celery over medium heat in a casserole dish with olive oil until the juices are lightly browned.
- Remove the vegetables from the casserole dish,
- add the duck legs and brown them lightly, without letting the oil smoke.
- Deglaze the juices with the wine,
- return the vegetables to the casserole dish, add the chopped tomatoes, tomato purée, oregano and bay leaf, season with salt and pepper, and leave to simmer for 2 hours over a very low heat, stirring the sauce from time to time.
- Add a little water if necessary
- After about 1½ hours, roughly shred the duck thigh meat (remove the bones and skin), return to the sauce and simmer for another 30 minutes.
- Cook the pasta, drain it, and serve with the sauce, sprinkling generously with Parmesan cheese.
Can be stored in the fridge for few days and freezes well.