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Duck breast ragu with soft polenta
Duck breast ragu with soft polenta
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulge in savory duck ragu atop creamy polenta for a gourmet delight.
Ingredients:
  • 20g unsalted butter
  • 2 duck breasts (see note), trimmed of excess fat, thinly sliced into strips
  • 6 slices pancetta, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 2 bay leaves
  • 250ml red wine
  • 600g good-quality tomato pasta sauce
  • 250ml chicken stock
  • Soft polenta, to serve
  • Grated parmesan, to serve
Instructions:
  • In a hot frying pan, melt the butter and oil together. Brown the duck in batches until crispy. Transfer the duck to a bowl using a slotted spoon.
  • Remove excess oil from the pan, leaving only 1 tablespoon. Heat over medium heat, then add pancetta, onion, garlic, carrot, celery, and bay leaves. Cook and stir for 2-3 minutes until they begin to develop color.
  • Add the duck back to the pan along with any juices, then mix in the tomato paste and cook for 1 minute while stirring. Pour in the red wine and cook for 2-3 minutes until the liquid reduces a bit. Stir in the tomato passata and chicken stock, bring to a simmer, reduce heat to low, cover, and gently simmer for 45 minutes until the duck is tender and the sauce thickens slightly.
  • Taste the sauce and adjust seasoning as needed before serving with polenta and parmesan.

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