Lindsay’s Recipes
Duck Ragu with Port & Lots of Shallots
4 servings
분량20 minutes
활동 시간2 hours 40 minutes
총 시간재료
1 half duck roasted (Costco pack)
6 large shallots, thinly sliced
1/3 pack pancetta (optional) or olive oil
4 cloves garlic, minced
1 cup port wine (or non-alcoholic substitute)
2 tablespoons tomato paste
2 cups chicken or duck stock
2 bay leaves
1 teaspoon dried thyme or a few fresh sprigs
Salt and black pepper, to taste
400 grams pappardelle pasta or rigatoni
Grated parmesan, for serving (optional)
Knob of butter
방향
Use a cold Dutch oven with olive oil or pancetta, turn to medium low.
Sear duck legs outside , skin side down, until golden. Remove(or in other half of wide bottom enamel pan simultaneously) sauté shallots in fat until soft. Add garlic, then tomato paste, and cook until darkened. Deglaze with port and reduce. Return duck to pot with stock, bay leaves, and thyme.
Prepare Your Cooking Vessel
Lower heat to a simmer, cover partially, and cook for 1/2 -1 hours until duck is tender.
Assemble the Dish
Remove duck, discard skin and bones, shred meat. Return meat to sauce and stir.
Cook to Perfection
Cook pappardelle in salted water until al dente. Reserve some pasta water. Toss pasta with ragu and add pasta water as needed.
Finishing Touches
Add a knob of butter to gloss. Season with salt and pepper. Add parmesan if desired.
Serve and Enjoy
Plate pasta and serve hot with extra sauce and cheese.
영양 정보
1회 제공량
1 bowl
칼로리
620
지방 전체
28g
포화 지방
9g
불포화 지방
17g
트랜스 지방
0g
콜레스테롤
110mg
나트륨
580mg
탄수화물 전체
58g
식이섬유
4g
총 당류
6g
단백질
35g
4 servings
분량20 minutes
활동 시간2 hours 40 minutes
총 시간