THE RED-WINE DUCK-SWELL

(Our Play on Slow-Braised Duck Ragout)

THE RED-WINE DUCK-SWELL

Ingredients: 2 Duck legs (meat shredded), 100g Pancetta (diced), 2 Red onions (pureed), 1 Carrot (minced), 1 tsp Black pepper, 1 tsp Dried Thyme, 0.5 tsp Cinnamon, 300ml Red wine, 200g Tomato passata...

Ingredients

  • 2 Duck legs (meat shredded)
  • 100g Pancetta (diced)
  • 2 Red onions (pureed)
  • 1 Carrot (minced)
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 0.5 tsp Cinnamon
  • 300ml Red wine
  • 200g Tomato passata

Cooking Method

  1. The Scorch Fry pancetta and duck skin-side down until the fat renders and skin is crispy; remove legs and shred meat.
  2. The Architect Fry onion and carrot puree in the duck fat until dark and jammy.
  3. The Bloom Add spices with a 40ml splash of wine to release the deep, woody perfume.
  4. The Swell Add remaining wine, passata, and shredded meat; simmer covered for 40 minutes until dark and thick.
  5. The Final Flourish Serve over wide pasta with a hit of raw fresh rosemary.

Cuisine: Italian

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