Duck Ragù
Category: Sauces and Sauces
Servings: 4
A hearty and flavorful sauce, Duck Ragù is a comforting dish that pairs perfectly with pasta or even polenta. The richness of the duck, enhanced by aromatic vegetables and seasoned with herbs, creates an unforgettable meal that will have everyone asking for seconds. This recipe, with its balance of savory flavors and tender meat, brings warmth and depth to your table, making it an ideal choice for a cozy dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Duck | 600g |
| Vegetable broth | 700g |
| Carrot | 1 |
| Celery | 2 stalks |
| Yellow onions | 1 |
| Bay leaf | 1 |
| Tomato paste | 10g |
| Juniper berries | 2 |
| White wine | 250g |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Black pepper | As needed |
Instructions:
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Prepare the Duck: Begin by cleaning and chopping the duck. Cut the meat into small, bite-sized pieces, making sure to keep the pieces uniform in size. This will allow the ragù to cook evenly, releasing the duck’s rich flavor into the sauce.
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Prepare the Vegetables: Clean and finely chop the carrot, celery, and onion. These vegetables will form the aromatic base of the ragù, providing a depth of flavor that will infuse the duck during cooking.
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Cook the Vegetables: In a large, heavy-bottomed saucepan, heat a generous amount of extra virgin olive oil over medium heat. Add the chopped vegetables and cook them for a few minutes, allowing them to soften and become fragrant. Stir occasionally to prevent burning.
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Add the Aromatics: Lightly crush the juniper berries using the side of your knife to release their aroma. Add the juniper berries, bay leaf, and tomato paste to the pot. Stir well to combine all the ingredients, letting them cook for a minute or two, so the tomato paste begins to caramelize slightly.
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Deglaze with Wine: Pour in the white wine, stirring constantly. Allow the wine to cook off for a few minutes until the alcohol evaporates, leaving behind its rich, fruity notes. This step adds depth to the ragù, which will make it more savory and aromatic.
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Add the Broth: Pour in the hot vegetable broth, ensuring that the meat and vegetables are well covered. Season with salt and freshly ground black pepper to taste. Stir everything together, then reduce the heat to low.
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Simmer and Cook: Cover the saucepan with a lid and let the ragù simmer gently for about 70 minutes. During this time, the flavors will meld together, and the duck will become tender. Stir occasionally, adding more broth if necessary to maintain the desired consistency of the sauce. Be sure to taste the ragù along the way and adjust the seasoning as needed.
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Final Touches: Once the ragù has finished cooking, remove it from the heat. The sauce should be rich and flavorful, with the duck meat tender and fully cooked. If you prefer a smoother sauce, you can break down the duck into smaller pieces using a fork or spoon.
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Serve: Serve the Duck Ragù hot over your favorite pasta, polenta, or even mashed potatoes. The sauce’s richness makes it an excellent topping for a variety of dishes. Garnish with freshly grated Parmesan cheese for an extra touch of flavor, and enjoy the depth of this comforting, savory dish.
This Duck Ragù is an excellent dish for special occasions or any time you want a luxurious, home-cooked meal. The slow simmering process ensures that the flavors develop fully, making it a memorable dish that’s perfect for cozy gatherings or family dinners.
Enjoy this flavorful and satisfying sauce as a perfect pairing to pasta or even served with crusty bread for a hearty meal. You can even prepare it a day ahead; like many ragùs, it tastes even better the next day as the flavors have more time to meld.
