Hunters
that breast their ducks can use them to make a tasty ragù, where the fowl is
the star of the show. Wild duck is dark, flavorful meat that should be embraced
for its texture and rich taste. A ragù not only allows the duck to hold its
flavor but enhances it with a rich sauce and aromatic vegetables.
Hunters
that breast their ducks can use them to make a tasty ragù, where the fowl is
the star of the show. Wild duck is dark, flavorful meat that should be embraced
for its texture and rich taste. A ragù not only allows the duck to hold its
flavor but enhances it with a rich sauce and aromatic vegetables.
The
beauty of making a ragù is that it’s easy, and having the duck prepared ahead
of time means you can cook up dinner quickly at home or when showing off in
hunting camp. Slow roasting the duck breasts in stock tenderizes them, allowing
you to cube them or even pull the meat into small pieces.
The
hour it takes to simmer the ragù will have everyone’s mouth watering, waiting
for you to get it on the table. I promise you’ll taste duck and like it.
Author:
Brad Fenson
Ingredients
6 duck breasts
1 tablespoon extra-virgin olive oil
2 cups chicken stock
6 slices bacon, diced
1 large carrot, finely diced
2 celery ribs, finely diced
1 medium onion, finely diced
3 garlic clove, thinly sliced
1, 3 oz. can tomato paste
1 cup milk
1 cup dry white wine
1 cup water
1 tablespoon fresh sage, finely chopped
1 tablespoon fresh thyme, finely chopped
Salt and freshly ground black pepper
1 lb. semolina pasta, or egg noodles
Italian parsley, finely chopped
Freshly grated pecorino, romano or parmesan cheese
Directions
In a large cast-iron Dutch oven, heat the olive oil and brown the duck breasts for a couple minutes on each side. Cover with chicken stock and bring to a simmer for two hours
Remove the ducks to cool and dice into small cubes. Discard the liquid
Brown the bacon in the Dutch oven, then add the carrot, celery, onion, garlic and cubed meat. Cook over moderate heat for about 10 minutes until vegetables soften. Add the tomato paste and cook over low heat for 10 minutes
Add the milk, white wine, water, sage and thyme, and simmer the ragù over low heat for one hour, until the sauce thickens. Add salt and pepper to taste
Prepare 1 pound of your favorite pasta as directed on the package. Drain the pasta and add it to the sauce. Stir well, and finish with fresh Italian parsley and freshly grated pecorino, romano or parmesan cheese
