Confit Duck Ragu

Servings: 4 | Amount Per Serving: 1/4

• Calories: 560 | Total Fat: 41g
• Carbohydrates: 13g | Saturated Fat: 13g
• Sugar:5g | Protein: 24g
• Sodium: 4246mg | Fiber: 2g
• Cholesterol: 122mg

• Prep Time: 15mins
• Cook Time: 40mins
• Total Time: 55mins

Ingredients

• 1) 2 tbsp duck fat (or olive oil)
• 2) 1 onion, finely diced
• 3) 2 sticks celery, finely diced
• 4) 1 large carrot, finely diced
• 5) 2 cloves garlic, minced
• 6) 2 tablespoons tomato paste
• 7) 1 cup dry white wine
• 8) 500g confit duck, shredded (meat only)
• 9) 2 cups passata
• 10) 2 bay leaves
• 11)1 bouquet garni (thyme, rosemary, and parsley tied together)
• 12) Salt and pepper, to taste

Steps

• 1) Heat the duck fat (or olive oil) in a large pan over medium heat.
• 2) Add the onion, celery, and carrot to the pan, sautéing for 8-10 minutes until softened and beginning to caramelize.
• 3) Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
• 4) Add the tomato paste to the vegetables, stirring well to combine.
  Cook for 2-3 minutes until the tomato paste darkens slightly.
• 5) Pour in the white wine and bring to a simmer.
  Let the wine cook down for 5-7 minutes, or until it has reduced by half.
• 6) Stir in the shredded duck confit, chicken stock, passata, bay leaves, and bouquet garni.
  Season with salt and pepper to taste.
• 7) Lower the heat, cover, and simmer for 30-40 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken.
• 8) Remove the bay leaves and bouquet garni before serving.

Notes

• 1) Top with ricotta for a milder flavor than parmesan. It melds well with the flavors.
• 2) Recipe calls for already made duck confit. If none available, a recipe will need to be sourced and the cooking times will change.
• 3) Serve over pasta, potatoes or rice.