Good morning ... on a sunny day let us cook :) for our beloved family. On the Friday we ate delicious roast duck seems. To make it reasonably requires quite a long time, but it will all pay off with a delicious roast duck ragu.
The following recipe can be used to make it :
- 1 Duck, try to get a Gressingham or at least free-range for extra flavour
- 2 oranges, 1 quartered – the other zested & juiced
- 6 slices Pancetta, diced
- 1 red onion, diced
- 2 carrots, peeled & chopped
- 2 sticks celery, diced
- 6 sprigs rosemary, leaves picked and chopped
- 1 stick cinnamon
- 4 cloves garlic, finely sliced
- 2 x 400g tins plum tomatoes
- 1/2 bottle fruity red wine, we used a Chianti
- 500ml Chicken Stock
- a handful of sultanas
- a handful of pinenuts
- 600g Rigatoni, or other large tubular pasta
- 2 knobs butter
- large handful Parmesan, grated
- small bunch parsley, chopped
- red wine vinegar
For how to make it not so difficult that a large handful of Parmesan, grated
small bunch parsley, chopped
red wine vinegar. Furthermore, preheat the oven to 180 C. Rub the duck all over with olive oil and season generously with salt and pepper.
Push the orange quarters inside the cavity and place the duck breast-side down in a roasting tray. Cook for 2 hours, turning it every 30 minutes until the skin goes thin and crispy and the meat is tender and fragrant with the oranges.
Remove the duck from the tray and pour the fat into a jar, making sure you avoid the meat juice the fat is floating upon. This fat can be used to roast potatoes another day.
Leave the duck to cool slightly then pull all the meat from the bones and shred it. And then
Pour a tablespoon of olive oil in a large pan and fry the pancetta on medium heat until lightly golden. Add onion, carrots, celery, rosemary, garlic and cinnamon and fry gently for 10 minutes or until tender.
Add the tomatoes and red wine and simmer slowly for 25 minutes.
Add the duck meat and some chicken stock (if the sauce is a little dry) and simmer for another 30 minutes.
Remove the cinnamon stick, taste for seasoning and throw in the sultanas and pinenuts.
Cook the pasta according to instructions. Reserve some cooking water, then drain in colander and add to the sauce.
Remove from the heat and stir in the butter, Parmesan, parsley, orange zest and juice plus a good splash of vinegar.
Check for seasoning again and loosen with the reserved cooking water if necessary. Serve and enjoy cooking J
(original post : http://jonoandjules.com )
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