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Had a lot enjoyable internet hosting a digital cook dinner with and right now Duck ragu is a pleasant a…

2 min read

Had a lot enjoyable internet hosting a digital cook dinner with lorettako and adrie_w right now ❤️

🦆 Duck ragu is a pleasant and simple gradual cook dinner recipe that works nicely with rigatoni, parpadelle, something actually!

This recipe serves Four and takes about 2.5 hours to arrange.

What you will want:
2 duck legs
2 stalks of celery, diced
1 carrot, diced
1 medium onion, diced
5 cloves garlic
Three Bay leaves
1 bunch thyme
1 bunch parsley, coarsly chopped
1 tsp sugar
1 tsp cinnamon
1 can San marzano tomatoes (28oz)
Four tbsp tomato paste
Pasta, cooked in accordance with the bundle.
Grated parmigiano + basil to style

Technique:
1. Season either side of the duck legs with salt & pepper.
2. Brown each sided of the duck legs on medium warmth in a evenly oiled pan (roughly 7mins / aspect)
3. Take away the duck legs and thoroughly pour out the oil till about 2-Three tbsp of rendered fats stays.
4. Sauté the onions for about 2 minutes earlier than including the carrots + celery for one more 2 minutes. Add in your garlic and sauté one other minute. Season with salt + pepper.
5. Add in tomato paste, sugar, and cinnamon and sauté for a minute.
6. Add in bay leaves + thyme and proceed to stir (I am lazy.. I throw the thyme in entire and choose it again out later relatively than choosing the leaves off). 🤷
7. Deglaze the pan with the purple wine and ensure to clean the pan with a wood spoon to pickup any brown bits (it is all flavour!)
8. Add the San Marzano tomatoes and add the duck legs again in, making certain that it’s principally submerged.
9. Deliver to a boil and cut back to low warmth and canopy for 1.5 hours.
10. On the finish of the two hours you need to have the ability to tear off the duck from the bone with little to no resistance. Take away the bones and stir the sauce to combine.
11. High ready pasta with sauce, grated parm, and basil!

Notes:
The combination of diced onions, carrots, and celery in a 2:1:1 ratio is known as the mirepoix and is used as a base for shares, soups, sauces, and stews.

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