Recipe: Italian Duck Ragu
Ingredients
- 6 duck legs
- olive oil
- salt and pepper
- 1 onion
- 1 carrot
- 2 ribs celery
- 4 cloves garlic
- red pepper flakes
- 1 cup white wine
- 28 oz can tomato puree
- 1 cup chicken broth
- fresh rosemary - thyme - oregano - 3 springs of each
- 1 pound rigatoni
- parmesan cheese
Instructions
Step 1
Dice 1 onion,1 carrot,
2 ribs celery, and
4 cloves garlic.
Step 2
Pull the skin off the duck legs. Seasoned with salt and pepper generously.Put the duck legs in a pot, add some olive oil.
Cook on med-high heat. Once they are browned nicely on both side.
Remove them, and add the diced onion, carrot, and ribs celery.
Cook for 1-2 minutes. Then add in some salt, red pepper flakes and the diced garlic.
Give it a stir. Add 1 cup white wine. Reduce that for about 5 minutes.
Step 3
Then put the duck legs back in the pot. Add 28 oz can tomato puree,1 cup chicken broth, fresh rosemary, thyme(3 springs of each) tied with string, oregano. Simmer for 2 hours on low heat.
Step 4
Fried duck skin in a pan. Chop up, Later will dust on top of my pasta.
Step 5
After 2 hours, the duck legs are tender. remove and chill them.Pull them off the bone, chop them up. Put them back in the pot.
Simmer on low heat for half an hour. That is the delicious sauce.
Step 6
Boil 1 pound rigatoni, put them in the pot.Give it a stir. Turn off the heat. Cover and sit for a few minutes.
Step 7
Then transfer to a serving plate, dust with chopped skin, some salt and parmesan cheese.