During the winter I love comfort dishes like soups and stews. Here’s a Duck ragu that’s comforting and fancy enough for company. What is a ragu? It’s a meat based sauce that’s generally served with pasta. One of my friends makes it often and I love it. So, I decided to try and make my own. I was really pleased with the results.
As usual, I looked through several recipes before making my own concoction – but it’s largely based on a recipe by Mario Batali. I used duck breasts, instead of the legs in Mario’s recipe. I bought the duck at Whole Foods, as well as the dried porchini mushrooms. I nearly had a heart attack at the over $40 per lb price of the mushrooms – luckily you only need a little! But don’t skip them, they really add some depth, as does the tomato paste.
A note of caution – since this sauce really cooks down, do NOT season until the very end or your dish will be too salty!
Here’s the final product – yum! I must say, however, it’s not the easiest dish to photograph! So you’ll have to take my word on this one – I haven’t steered you wrong yet, have I?!