Duck Ragù With Creamy Polenta Recipes

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GREAT SOUTH BAY DUCK RAGù



Great South Bay Duck Ragù image

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

4 duck legs, trimmed
1 tablespoon olive oil
3 ribs celery, trimmed and cut into small dice
2 medium-size carrots, peeled and cut into small dice
1 medium-size red onion, peeled and cut into small dice
4 cloves garlic, peeled and minced
8 fillets of salted anchovy, rinsed, dried and minced
6 juniper berries
1 ½ cups dry red wine
½ cup red-wine vinegar
3 tablespoons tomato paste
2 cups low-sodium chicken stock
1 tablespoon minced fresh sage
Kosher salt and freshly ground black pepper to taste
2 cups cooked polenta, for serving (optional)

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

DUCK RAGù WITH CREAMY POLENTA



Duck Ragù with Creamy Polenta image

Duck Ragù with Creamy Polenta

Provided by Donna Hay

Categories     Duck     Sauté     Kid-Friendly     Dinner     Hominy/Cornmeal/Masa     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 18

1 (4 1/2-pound) whole duck, cut into pieces, skin scored
Sea salt and cracked black pepper
1 leek, white part only, sliced
4 cloves garlic, sliced
3 1/2 ounces smoked pancetta, chopped
10 sprigs thyme
2 tablespoons tomato paste
1/3 cup malt vinegar
1 (14-ounce) can chopped tomatoes
2 1/2 cups port
Amaranth leaves, to serve
Creamy Polenta:
1 liter milk
1 cup instant polenta
1/4 cup (1/2 stick) unsalted butter, chopped
1/2 cup whipping cream
1 1/2 cups finely grated Parmesan, plus extra to serve
Sea salt and cracked black pepper

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.

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