Duck and Fig Ragu
Lets skip all the
bullhonky and get right down to business.
This dish is possibly
the best thing I’ve ever made. I mean I didn’t really take a survey of those
eating it or anything, but I am fairly certain this might be an all time
favorite.
Top three, at least.
When my family decided
to have a non-traditional Thanksgiving, I was giddy at the idea that I had all
day to be in the kitchen to do cook WHATEVER I want.
And I’ve been DYING to
make my take on duck ragu. I’ve had duck ragu a couple times at different
restaurants and it really hit the mark every time.
So I decided to take
all the things I liked about the different recipes and make it my own.
Oh what a perfect
Thanksgiving bird it was.
You will need…
4 large duck breasts
(If you have the option to get them with the skin on, do it. You will want to
remove the skin, but you can cook the dish with skin in it so it gets some of
that great duck flavor.)
3 tablespoons olive
oil
1 yellow onion,
chopped
1 medium carrot,
chopped
2 celery stalks,
chopped
4 garlic cloves,
minced
2 cups red wine
(Chianti preferred)
1 large can (28
ounces) whole peeled tomatoes
8 ripe figs, chopped
1 ounce dried porcini
mushrooms
2 cups chicken stock
Salt and pepper to
taste
Start by preheating
your oven to 300 degrees F.
Then, in a large oven
safe pot (that has lid) or Dutch oven, heat the oil over high heat.
When the oil starts to
smoke, season the duck with salt and pepper and add it to the oil.
Cook on all
sides until nice and browned. If you have the skin, fry it up with the duck. If
your pot isn’t big enough for all the duck to fit comfortably, do it in
batches.
After the breasts have
been browned, remove from the oil and set aside.
Add the onion, carrot,
celery and garlic to the pot and sauté until the onions have become
translucent. About 5 minutes.
Pour in the wine, the
tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a
boil.
Once the liquid has
boiled, add in the duck and bring back to a boil.
After the liquid has
boiled again, cover and pop in the oven.
Cook the ragu for 3 to
4 hours. Checking every hour to make sure that the liquid is reducing but not
gone.
When almost all the
liquid has reduced from the ragu, remove from the oven.
Remove each duck
breasts from the ragu and shred using two forks by gently pulling the meat
apart.
Add the duck back to
the sauce, stir and cover. Place it back in the oven and cook for an additional
30 minutes.
When the ragu is done,
it should be thick.
Serve over your
favorite pasta.
Love and Beers
Angela
Duck and Fig Ragu
4 large duck breasts
(If you have the option to get them with the skin on, do it. You will want to
remove the skin, but you can cook the dish with skin in it so it gets some of
that great duck flavor.)
3 tablespoons olive
oil
1 yellow onion,
chopped
1 medium carrot,
chopped
2 celery stalks,
chopped
4 garlic cloves,
minced
2 cups red wine
(Chianti preferred)
1 large can (28
ounces) whole peeled tomatoes
8 ripe figs, chopped
1 ounce dried porcini
mushrooms
2 cups chicken stock
Salt and pepper to
taste
Start by preheating
your oven to 300 degrees F.
Then, in a large oven
safe pot (that has lid) or Dutch oven, heat the oil over high heat.
When the oil starts to
smoke, season the duck with salt and pepper and add it to the oil. Cook on all
sides until nice and browned. If you have the skin, fry it up with the duck. If
your pot isn’t big enough for all the duck to fit comfortably, do it in
batches.
After the breasts have
been browned, remove from the oil and set aside.
Add the onion, carrot,
celery and garlic to the pot and sauté until the onions have become
translucent. About 5 minutes.
Pour in the wine, the
tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a
boil.
Once the liquid has
boiled, add in the duck and bring back to a boil.
After the liquid has
boiled again, cover and pop in the oven.
Cook the ragu for 3 to
4 hours. Checking every hour to make sure that the liquid is reducing but not
gone.
When almost all the
liquid has reduced from the ragu, remove from the oven.
Remove each duck
breasts from the ragu and shred using two forks by gently pulling the meat
apart.
Add the duck back to
the sauce, stir and cover. Place it back in the oven and cook for an additional
30 minutes.
When the ragu is done,
it should be thick.
Serve over your
favorite pasta.