Harvest Duck Ragu

2011 Video Recipe Contest 2nd Runner Up, Jennifer Beckman, Falls Church, VA
Rich with duck, woodsy with mushrooms, and fragrant with spices, this delicious braise sings with the flavors of fall.

Ratings

Prep Time {10 min}

Cook Time {2.5 - 3.5 hr}

Serving Size {4 - 6 servings}

Ingredients


2 Maple Leaf Farms All Natural Duck Legs


1-1/2 cups Onion, chopped


1 cup Crimini Mushrooms, finely chopped


3 Cloves Garlic, minced


1 Tbsp. Fresh Ginger, minced


2 Tbsp. Tomato Paste


1/2 cup Red Wine


1 cup Tomatoes, crushed


1 cup Chicken Stock


2 one-inch wide strips Orange Zest


1 Star Anise


1/2 tsp. Ground Cinnamon


1/8 tsp. Freshly Ground Nutmeg


1 tsp. Kosher Salt, plus more for seasoning duck


1 lb. Fresh Egg Fettucini


1/4 cup Freshly Chopped Flat-Leaf Parsley, plus extra to garnish


1/4 cup Grated Pecorino Cheese, plus extra to garnish

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Directions

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1. Begin by heating a dutch oven over medium-high heat. Season the duck legs lightly with kosher salt. Brown the duck legs, turning once, until deep golden brown all over, about 6 minutes. Remove the duck to a small plate.


2. Reduce the heat to medium and add the onion and mushrooms. Cook, stirring occasionally, until tender and golden. Add the garlic, ginger, and tomato paste, and cook, stirring constantly, for 1 minute.


3. Add the wine, bring to a simmer, and reduce by half.


4. Add crushed tomatoes, chicken stock, orange zest, star anise, cinnamon, nutmeg and salt. Nestle the duck into the pan, bring to a simmer, reduce heat, and cover. Braise duck, stirring occasionally until meat is tender and the leg-thigh joint is very loose, about 2-3 hours.


5. Remove the duck from the braise and cool slightly, leaving the braising liquid simmering, uncovered, to further reduce. De-fat the braising liquid, either with a spoon or, if you are making ahead, by chilling the liquid and lifting off most of the solid fat.


6. Remove skin and bones from duck and shred the meat into small pieces. Return the meat to the liquid, and return to a simmer.


7. Cook the pasta in boiling salted water until al dente, about 2-3 minutes. Drain well, reserving 1/2 cup of cooking liquid, then add to the pan of ragu, along with the parsley and pecorino. Toss to combine, adding pasta water if needed to loosen the sauce.


8. Serve the combined ragu and pasta warm, garnished with parsley and a touch of extra pecorino.


2011 Video Recipe Contest


Reviews  { write a review }

Wendi { 1 year, 3months ago }

I've made this dish several times, even for guests, and really love it. I followed the recipe exactly the 1st time and found it too sweet, so I omitted the cinnamon and star anise, and reduced ginger by half. I also increased the mushrooms, which really enhanced the flavor of the duck.

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