Duck breast ragu recipe
Duck Breast Ragu recipe
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|2||duck breasts, trimmed of excess fat, thinly sliced|
|2 tsp||olive oil|
|100 g||pancetta, chopped|
|130 g||celery stalk, finely chopped|
|130 g||carrots, finely chopped|
|130 g||onions, finely chopped|
|2 clove(s)||garlic, finely chopped|
|2 tbsp||tomato paste|
|250 ml||red wine, dry|
|700 ml||tomato passata|
|350 ml||chicken stock|
|some||Parmesan cheese, freshly grated|
Heat butter and oil and cock the duck until lightly browned. Remove duck and place in a bowl.
Add pancetta, celery, carrots, onions, garlic and bay leaves to the pan and cook, stirring, for about 4 minutes.
Return the duck to the pan with any resting juices. Add tomato paste and cook, stirring, for one minute.
Add the red wine and cook for about 3 minutes until the liquid has reduced slightly.
Add the passata and stock, bring to a simmer, then reduce heat to low and gently simmer for about 45 minutes or until duck is tender and the sauce has thickened.
Season the ragu to taste and serve with soft polenta or pasta and freshly grated parmesan.
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Duck breast ragu recipe
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