LOVE A DUCK: Albury -based MILKIN Kitchen shares its duck ragu recipe.
ALBURY Club caterer MILKIN Kitchen shares its recipe for duck ragu.
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Duck Ragu
Ingredients
- 1 tbsp olive oil
- 4 duck legs
- 1 onion, finely chopped
- 1 carrot, finely diced
- 2 cloves garlic
- 2 celery stalks, finely diced
- 300ml red wine
- 400g tinned tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- 300ml chicken stock
- 1 tsp thyme, choppped
- Parsley, chopped
- Parmigiano
Method
Heat oil and fry legs on medium heat until browned, remove legs and add onions, carrot, celery and garlic until cooked.
Add red wine, tomatoes, tomato paste and chicken stock, bring to the boil.
Add duck legs back to the pot with the bay leaves, thyme and turn down low for about one hour or until legs are falling apart.
Then season sauce, it may need extra stock if too dry.
Parsley to finish.
Serve with Parmigiano.
