Duck Ragu with Fazzoletti

180 mins
Serves 1
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Directions

  1. 1From a cold pan over medium heat, place well salted duck legs skin side down and cook until fat is rendered and the skin is golden brown.
  2. 2Remove most of the fat from the pan and keep for later.
  3. 3Sauté carrots, onion, and garlic over medium/medium low until softened.
  4. 4Add tomato paste and cook down for about 5 minutes.
  5. 5Deglaze with brandy, cook off alcohol and place duck legs back in the pan.
  6. 6Cover the duck legs with chicken stock, add thyme and rosemary, and cover with a cartouche.
  7. 7Braise in the oven at 300°F for about 3 hours or until the meat is fall apart tender.
  8. 8In the meantime, roll out some fresh pasta and cut it into small sheets of fazzoletti.
  9. 9Sauté some gorgeous chanterelles.
  10. 10Add the braising liquid and the duck meat and reduce until thick and glossy.
  11. 11Finish that sauce with some cold butter.
  12. 12Plate it up nicely with a healthy dusting of Parmesan.

Ingredients

  • 2 duck legs
  • 1 carrot, diced
  • 1 onion, diced
  • garlic
  • tomato paste
  • brandy
  • chicken stock
  • thyme
  • rosemary
  • fazzoletti (or pasta of choice)
  • chanterelles
  • cold butter
  • Parmesan

Equipment

panovencartouche

Tips

  • Keep the rendered duck fat for later as it is described as 'gold'.
  • Finish the sauce with cold butter to make it silky smooth.