VENETIAN DUCK RAGU
Cinnamon adds complexity to this slow-cooked pasta sauce, which goes perfectly with large tubular paccheri pasta, or ribbons of pappardelle
Provided by Cassie Best
Categories Main course
Time 2h45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
- Carefully lift the duck legs out of the sauce and place on a plate - they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
- Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.
Nutrition Facts : Calories 505 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.9 milligram of sodium
SIENNA MILLER'S DUCK RAGù
Sienna told me about an amazing ragù she'd enjoyed in the Val d'Orcia region of Tuscany, and this is my take on that recipe for her. Think of it as a richer and meatier version of your average Bolognese - it's a real treat, and when topped with amazing duck skin breadcrumbs, it really is out of this world.
Provided by Jamie Oliver
Categories Mains Dinner Party Italian Tomato Bread Pasta & risotto
Time 4h10m
Yield 8
Number Of Ingredients 18
Steps:
- Get the duck out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºC/350ºF/gas 4.
- Rub the duck all over with olive oil, sea salt and black pepper. Put into a snug-fitting roasting tray and roast for 2 hours, or until golden and cooked through, then remove the duck to a board and set the tray aside for later.
- Peel the onions, garlic and celery, then finely chop and place in a large, wide pan on a medium-low heat with 1 tablespoon of olive oil. Cook for 10 to 15 minutes, or until softened and lightly golden, stirring occasionally.
- Meanwhile, remove the duck skin and keep to one side (wear clean rubber gloves!), then shred the meat off the bones. Pour most of the Chianti into the pan and let it reduce for 10 to 15 minutes, then stir in the shredded duck meat.
- Stir the remaining splash of wine into the roasting tray and scrape all the lovely, crispy bits from the bottom, then pour into the pan. Scrunch in the tomatoes through your clean hands, then add 2 tins' worth of water.
- Stir in the raisins, strip in the rosemary leaves and add the bay leaves, then simmer for 1 hour 30 minutes, or until thickened and reduced - if you've got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!).
- Meanwhile, peel the garlic and place in a food processor with the reserved duck skin. Tear in the bread, strip in the thyme leaves, then blitz until fine. Tip into a frying pan on a medium heat with ½ a tablespoon of olive oil and fry for 3 to 5 minutes, or until golden and crisp, stirring regularly. Decant into a small bowl.
- Make the Royal pasta dough. Once it's relaxed for 30 minutes, roll out on a clean flour-dusted surface into a rectangle roughly ½cm thick.
- Using a sharp knife, cut it into long ½cm strips, then with lightly oiled fingers gently roll each strip into a long thin sausage shape, starting at the middle and carefully rolling outwards, placing them on a semolina-dusted tray as you go.
- When the ragù has around 10 minutes to go, cook the pici in a large pan of boiling salted water for 6 to 10 minutes, or until al dente. Drain, reserving a cupful of cooking water.
- Toss the pici with the ragù, adding a splash of extra virgin olive oil and a little reserved cooking water to loosen, if needed. Divide between bowls, then grate over some Parmesan, sprinkle over the pangrattato, and serve.
Nutrition Facts : Calories 809 calories, Fat 47.8 g fat, SaturatedFat 12.4 g saturated fat, Protein 30.3 g protein, Carbohydrate 60.0 g carbohydrate, Sugar 14.9 g sugar, Sodium 0.4 g salt, Fiber 3.4 g fibre
ITALIAN-STYLE DUCK
Tender duck breasts are smothered in a thick tomato sauce and melted mozzarella and cheddar cheeses in this delicious dish from Edna Watts of Arley, Alabama. With pasta on the side, this attractive entree is special enough to serve when company comes.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion and mushrooms in 2 tablespoons butter until tender. Stir in the tomato sauce, Parmesan cheese, 1/4 cup parsley and spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally., In a shallow dish, combine the flour, onion salt and garlic salt. Add duck, a few pieces at a time, and turn to coat. In a large skillet, brown duck on both sides in remaining butter. , Place in an ungreased 13x9-in. baking dish. Top with tomato mixture; sprinkle with cheeses. Bake, uncovered, at 375° for 28-32 minutes or until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done 175°). Sprinkle with remaining parsley. Serve with pasta.
Nutrition Facts : Calories 428 calories, Fat 21g fat (11g saturated fat), Cholesterol 171mg cholesterol, Sodium 1945mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 42g protein.
TUSCAN PASTA SAUCE
This recipe by Trish Magwood is so good and so easy to make, a perfect recipe for during the week when you don't have a lot of time but want something a little more special for dinner.
Provided by Irmgard
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat the oil over medium heat.
- Cook the onion and shallot until soft and translucent, about 7 minutes.
- Add the garlic and continue cooking for 1 additional minute.
- Add the wine and simmer until reduced by half, about 4 minutes.
- Add the tomatoes and simmer for 20 minutes.
- Add the cream, olives and capers and simmer for about 7 minutes.
- Adjust seasoning to taste.
- Serve over your favourite pasta!
Nutrition Facts : Calories 530.7, Fat 44.8, SaturatedFat 22.1, Cholesterol 122.3, Sodium 821.7, Carbohydrate 21.8, Fiber 3.8, Sugar 9.3, Protein 4.2
PASTA WITH TUSCAN DUCK SAUCE
Provided by Mark Bittman
Categories dinner, pastas, main course
Time 2h
Yield 3 to 4 main-course servings
Number Of Ingredients 7
Steps:
- Trim visible fat from duck legs, then lay them, skin side down, in a 10-inch skillet. Turn heat to medium; when duck begins to sizzle, turn heat to low and cover. Cook undisturbed about an hour (check once to be sure legs aren't burning); the skin should be golden brown. Turn and cook until duck is very tender, at least 30 minutes.
- Remove duck and set aside. Add onion to skillet and turn heat to medium-high. Cook, stirring occasionally, until onion is soft, about 5 minutes. Set a large pot of salted water to boil for the pasta.
- Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes and some salt and pepper, and cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15 minutes. Taste and adjust seasoning.
- Meanwhile, shred duck from bone and add it to sauce as it cooks. A few minutes after adding tomatoes, cook pasta. When it is tender but not mushy, drain it and serve it with sauce, along with cheese.
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
TAGLIATELLE WITH DUCK RAGù
Steps:
- Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides.
- Meanwhile, pat duck dry and sprinkle with 1/4 teaspoon each of salt and pepper.
- Sear duck, skin side down, until golden brown and some of fat has rendered, about 6 minutes. Turn over and cook until browned, about 2 minutes more. Transfer duck to a plate, then add onion to fat in skillet with garlic, rosemary, and 1/8 teaspoon salt and cook, stirring occasionally, until onion is softened and golden brown, about 6 minutes. Add wine and boil 3 minutes.
- Return duck, skin side up, to skillet, then add any juices from plate, stock, and tomatoes with their juice. Bring to a boil, then gently simmer, covered, 1 hour.
- Transfer duck to a cutting board, then skim off about three fourths of fat from sauce and discard.
- Purée sauce in batches in a blender (use caution when blending hot liquids). Return sauce to skillet and boil, stirring occasionally, until reduced to about 2 1/2 cups, about 8 minutes.
- While sauce reduces, finely chop duck with skin.
- Return chopped duck to sauce and season with salt and pepper.
- Cook tagliatelle in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain pasta and toss with duck ragú.
PASTA WITH TUSCAN DUCK SAUCE
Steps:
- 1. if using raw duck: Trim visable fat from duck legs and lay them in a heavy skillet, skin down. turn heat to medium and when duck begins to sizzle, turn heat down to low and cover. Cook undisturbed about an hour. Check on occasion to make sure legs aren't burning. the skin should be golden brown. turn and cook until duck is very tender, about 30 minutes. Set aside, when cooled, shred duck meat from bones. toss excess fat. 2. Add onions to skillet and turn heat to medium-high. cook stirring occasionally, until onion is soft, about 5 minutes. 3. Add wine to skillet and raise heat to high; cook until liquid is reduced by about half. Add tomatoes, shredded duck meat, salt and pepper. Cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15-20 minutes. Taste and adjust seasoning. 4. Cook pasta, when tender, but not mushy, drain it and serve it with sauce along with cheese
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