Serenissima Duck Ragù

Name: How to cook Serenissima Duck Ragù - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Serenissima Duck Ragù

Venice, the floating city, is also known as Serenissima meaning ‘the most serene’.

Ingredient

Food ration :

4 servings

Cooking time :

2 1/2 hours

rosemary sprig, leaves picked and chopped finely

Cooking instructions

* Step 1

Season the duck legs with salt, pepper and ½ tsp of cinnamon. Rub the seasoning in and coat the meat evenly. Heat 1 tbsp of olive oil in a large pan and add the duck, skin side down first. Cook for 8- 10 minutes until brown then turn over and cook on the other side for another 8 minutes. Remove and set aside.

* Step 2

Remove half of the fat, leaving 1 -2 tablespoons in the pan. Add the onion, carrot and celery and saute for 5 minutes on low heat. Keep stirring so it doesn’t catch. Add in the garlic and cook for 1 minute then add the parsley stalks, sage rosemary, bay leaves, orange zest, tomato puree and the remaining cinnamon.

* Step 3

Add the wine, orange juice, passata and stock and stir to combine. Cover and cook for 2 hours, turning the duck halfway through.

* Step 4

Turn the heat off and remove the duck legs from the sauce and let it cool before shredding and discarding the bones. Add the shredded duck back to the sauce and stir well to coat the meat in the sauce. Remove the bay leaves and add the parsley leaves.

* Step 5

Cook the pasta until al dente, drain and reserve a cup of the pasta water. Add the pasta to the sauce and loosen with a little pasta water if needed. Add a generous amount of grated parmesan and serve with a side of focaccia and a robust wine.