Duck Ragù With Creamy Polenta Recipes

GREAT SOUTH BAY DUCK RAGù

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.

DUCK RAGU

Steps:

• In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg. Saute for 1 minute, then add carrot, onion and celery. Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
• Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn. Turn duck pieces to sear other side. When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates. Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
• Reduce heat to medium. Add tomato paste and stock, stirring and scraping bottom of pan. Cook for a few more minutes, then remove from heat. Transfer duck pieces to a platter, and allow to cool. Set aside pan of sauce.
• When duck is cool enough to handle, remove all meat and cut into bite-size pieces. Remove sprigs of herbs and garlic cloves from sauce. Return duck meat to sauce, and place over medium heat. Add plum tomatoes, breaking them with a spoon. Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes. Season to taste. Serve over pappardelle.

DUCK RAGù WITH CREAMY POLENTA

Steps:

• Heat a large heavy-based pot over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7-8 minutes on each side or until browned. Remove from the pot and set aside. Drain the fat, reserving 1 tablespoon in the pot, and discard.
• Add the leek, garlic, pancetta and thyme to the pot. Cook for 4-5 minutes or until browned. Add the tomato paste and vinegar and stir to combine. Add the tomatoes, port and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.
• Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.
• To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2-3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù, amaranth leaves and extra Parmesan to serve.