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  • Duck breast ragu recipe

Duck breast ragu recipe

Posted on Apr 22nd, 2022
by Matthew
Categories:
  • Recipes

Duck Breast Ragu recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Duck breast ragu recipe. Read more below.
Duck breast ragu recipe, recipe Rating: 4.4
Number of votes:89



Ingredients

2  duck breasts, trimmed of excess fat, thinly sliced
20 g butter
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  bay leaves
2 tbsp tomato paste
250 ml red wine, dry
700 ml tomato passata
350 ml chicken stock
some Parmesan cheese, freshly grated


Instructions

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.


Preparation time:

ca. 30 min

Grade of difficulty:
easy
Calories per portion:
n/a

Related posts:

Red cabbage soup with cumin recipe Marmalade cake recipe Duck breast with onion dip and red currant sauce recipe Braised celery recipe


Reference: Duck breast ragu recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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