Duck Ragu Recipe
Recipe information
Make Duck Ragu in just 2h 30m. house made cavatelli / pancetta / reggiano / bread crumbs
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Ingredients
Duck Ragu Ingredients
Duck Ragu Preparation
1. Prepare the Duck
Season the duck legs with salt and pepper. In a large pot, heat some olive oil over medium-high heat and sear the duck legs skin-side down until golden brown. Remove and set aside.
2. Cook the Aromatics
In the same pot, add the pancetta and cook until crispy. Add the diced carrot, celery, and onion, and sauté until softened. Stir in the minced garlic and cook for an additional minute.
3. Deglaze and Simmer
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, then add the chicken stock, thyme, and bay leaves.
4. Cook the Duck
Return the duck legs to the pot, cover, and reduce the heat to low. Let simmer for 1.5 to 2 hours, or until the duck is tender and falling off the bone.
5. Finish the Ragu
Remove the duck legs, shred the meat, and discard the bones. Return the shredded meat to the pot, check seasoning, and adjust with more salt and pepper if needed.
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