GREAT SOUTH BAY DUCK RAGù
This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind. It was food of deep intensity and flavor, and it led to crazy, vivid dreams. Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic heritage, though with a feral streak, absolutely delicious.
Provided by Sam Sifton
Categories dinner, lunch, roasts, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 350. Trim excess skin from duck legs and discard.
- Heat a Dutch oven with a tightly fitting lid over medium heat. Add olive oil to the pot, and when it begins to shimmer, add the duck legs, skin side down. Cook until the skin is well browned and the fat has begun to render, approximately 8 to 10 minutes. Turn the legs over and brown the other sides, 5 to 10 minutes more. Remove to a plate to rest.
- Add the celery, carrots, onion and garlic to the pot, and stir to combine. Cook until the onions have softened and have just started to color, approximately 8 to 10 minutes. Clear a space in the center of the pot and add the anchovies, then swirl them in fat until they begin to dissolve. Stir to combine. Add juniper berries, wine, vinegar and duck legs, and cook until most of the liquid has evaporated, approximately 15 minutes.
- Add tomato paste and stir to combine, then enough chicken stock so that the combination takes on a sauce-like consistency and just covers the duck. Increase heat to high and bring to a boil. Put a lid onto the pot and place in the oven. Cook for 90 minutes, or until the legs are almost falling off the bone.
- Remove duck from pot and allow to cool slightly. Peel off skin, dice and reserve. Shred meat off bones and return to pot. Place pot on stove top over medium heat and bring to a simmer. Add duck skin to taste, sage and salt and freshly ground black pepper to taste. Serve over polenta.
Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 58 grams, Carbohydrate 17 grams, Fat 95 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 31 grams, Sodium 1363 milligrams, Sugar 5 grams
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malik ali Ali
[email protected]I highly recommend this duck ragù!
Gloria D
[email protected]This duck ragù is amazing!
Mohd Ibrahim
[email protected]I love this duck ragù!
Teboho Mosikili
[email protected]This duck ragù is delicious!
Irfan jele Irfan jele
[email protected]I've made this duck ragù several times now, and it's always a winner.
Virginia Wanjiru
[email protected]This duck ragù is amazing! I highly recommend it.
Wakas Khan
[email protected]I love this duck ragù! It's so easy to make, and it's always a hit with my family and friends.
Rajeev Diyal
[email protected]This duck ragù is delicious! The duck is so tender and flavorful, and the sauce is rich and savory.
Alal Uddin
[email protected]I've made this duck ragù several times now, and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth the effort.
JayJayEH Family
[email protected]This duck ragù is amazing! The flavors are incredible, and the duck is cooked to perfection. I highly recommend this recipe.
Nyarai Ruth Mukwena
[email protected]I love this duck ragù! It's so rich and flavorful, and the duck is cooked perfectly. I always serve it over pappardelle pasta, and it's always a hit with my guests.
Mark Appiah
[email protected]This was my first time making duck ragù, and it turned out great! I followed the recipe exactly, and it was easy to follow. The duck was so tender and flavorful, and the sauce was rich and delicious.
Mary Margaret Martinez
[email protected]I've made this duck ragù several times now, and it's always a winner. It's a bit time-consuming to make, but it's worth the effort. The leftovers are also great, which is a bonus.
Md Ashifur Rahman
[email protected]This duck ragù is incredible! The flavors are so rich and complex, and the duck is cooked to perfection. I served it over pappardelle pasta, and it was a hit with my family and friends.