How To Make Venetian Duck Ragu
Serves:
Ingredients
- 2 duck legs
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 cup red wine
- 2 cups crushed tomatoes
- 2 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
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Preheat the oven to 325°F (160°C).
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Season the duck legs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the duck legs until browned on all sides. Remove the duck legs and set aside.
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In the same pot, add the chopped onion, garlic, carrot, and celery. Cook until softened.
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Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for a few minutes until the alcohol evaporates.
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Add crushed tomatoes, chicken broth, bay leaves, and dried thyme. Season with salt and pepper.
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Return the duck legs to the pot and cover with the lid. Place the pot in the preheated oven and cook for 2.5 to 3 hours until the duck is tender and easily falls off the bone.
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Remove the duck legs from the pot and shred the meat using two forks. Discard any bones, skin, and excess fat.
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Return the shredded duck meat to the pot and simmer for another 30 minutes to allow the flavors to meld together.
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Serve the Venetian Duck Ragu over your choice of pasta or polenta. Garnish with grated Parmesan cheese and fresh parsley.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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