Why settle for the same old boring pasta sauce…try Duck Ragu, perfect for fall gatherings.
- 1 tablespoon Poggi Bonsi Extra Virgin Olive Oil by Trampetti
- 4 skin-on, bone-in duck legs
- Sea salt
- Freshly ground black pepper
- 1 small yellow onion, finely chopped
- 2 medium celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 2 medium cloves garlic, minced
- 1 cup dry Italian red wine, Sangiovese is a good choice
- 1 28-ounce can San Marzano tomatoes
- 1/2 to 1 cup chicken broth
- 1 tablespoon fresh sage, minced
- 1 bay leaf
- Freshly grated Parmigiano-Reggiano, for serving
- Place the olive oil in a large pan set over medium heat. Add the duck legs, sprinkle with salt and pepper and brown on all sides for about 10 minutes. Remove to a plate and set aside.
- Add the onions, celery, and carrots to the pan and cook until softened (about 5 minutes). Add the garlic and cook for a further 1 minute. Return the duck legs to the pan, add the wine, tomatoes, stock, herbs, and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce and simmer, uncovered, for an additional 10-15 minutes. Season to taste.
- Serve with pasta or gnocchi and freshly grated Parmigiano-Reggiano.
Pairing suggestion: Chianti Classico, Rosso dell’Umbria IGT, or Valpolicella
About Keli Sim DeRitis
Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+
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