What you'll need: 2 duck legs (thighs included) 2 tbsp olive oil 6 cloves of garlic, minced 1 white onion, diced 1 carrot, diced 1 celery stalk, diced 1 tsp chilli flakes 1 tsp cinnamon 1 can of chopped tomatoes Small glass of red wine 250ml chicken stock Time: 90
What you'll need:
- 2 duck legs (thighs included)
- 2 tbsp olive oil
- 6 cloves of garlic, minced
- 1 white onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tsp chilli flakes
- 1 tsp cinnamon
- 1 can of chopped tomatoes
- Small glass of red wine
- 250ml chicken stock
Time: 90 minutes
Season your duck legs well. In a heavy-bottomed pan, brown the duck in the olive oil so it has coloured well on all sides. After 10 minutes, remove from the pan, and discard all but 1 tbsp of the oil and rendered fat.
Add the onion, garlic, carrot, celery, chilli and cinnamon to the pan, and stir well over a moderate heat. After 5 minutes, the vegetables should have softened a little. At this point, return the duck legs to the pan, along with the tomatoes and wine, as well as just enough stock to cover the meat. Set the heat to low, and simmer for a hour.
After an hour, remove the duck legs from the sauce and allow to cool a little. Shred the meat into bite-size chunks, and return to the mixture. Simmer uncovered for a further 20 minutes until thickened nicely.
Serve over freshly cooked tagliatelle or similar pasta, along with a sprinkling of parmesan cheese.
This delicious game meat recipe deserves to be paired with the most flexible and versatile of the lighter-bodied reds, such as the Philip Lobley 'Temptation' Pinot Noir 2015. This wine is a winner with your Duck Ragu!
There you have it -- an easy recipe for Duck Ragu!
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