Duck Ragu
MANILA, Philippines — For the longest time, we Filipinos stay off duck meat. As much as we love our chicken, that is how intensely we avoid eating duck.
One reason is because we are not used to it. Second is that duck meat is tougher than chicken meat. Third is because it is not readily available. But, now, things have changed — deli shops have made duck meat readily available, exposure to international cuisines have made duck dishes nearly as common as chicken, and there are now ways and techniques on how to make duck as tender as chicken.
One way is by cooking duck ragu style. Ragu is a rich, slow-cooked Italian sauce with meat, sometimes also tomatoes, and typically served with pasta. It braises the meat over low heat, slowly, to develop rich and deep flavors.
This recipe of U.S. Duck Ragu by Chef Jackie Ang Po using high-quality U.S. Poultry does exactly that.
U.S. Duck Ragu
Ingredients:
1300 grams U.S. Duck Legs
60 ml. olive oil
25 grams garlic
50 grams onion
100 grams carrots
50 grams leeks
50 grams celery
4 grams fresh thyme
10 grams salt
3 grams pepper
70 grams tomato paste
16 grams all-purpose flour
60 ml. red wine
400 grams tomatoes, crushed
500 ml. chicken stock
45 grams pickle relish
30 grams condensed milk
110 grams Cheddar cheese or any flavorful cheese
Procedure:
1. Sear duck legs in a cold pan until golden on both sides and the fat renders. Set aside.
2. In the same pan, add olive oil and sauté garlic, onion, carrots, leeks, and celery.
3. Add fresh thyme and season with salt and pepper.
4. Add tomato paste and cook for a minute or two.
5. Add flour then deglaze with wine.
6. Add tomatoes, chicken stock, and the duck legs back.
7. Add pickle relish and condensed milk. Braise until duck is fork tender. Easiest is to use a slow cooker for 4 hours at 93°C.
8. When completely cooked, cool and remove duck legs and carefully pull them apart. Discard the bones.
9. Add cheese to sauce.
10. Cool completely and portion. Serve with cooked fettuccine. You may freeze for future meals.
*Makes 8 servings.
