GREAT SOUTH BAY DUCK RAGù

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Great South Bay Duck Ragù image

This is a home cook's version of a wild-shot brant ragù cooked by Dave Pasternack of Esca in Manhattan. He served it thick and dark, a kind of tomato jam knit together with heavy shreds of meat, riding a polenta raft: poultry that looked like pork and tasted of fish, a combination to reel the mind. It was food of deep intensity and flavor, and it led to crazy, vivid dreams. Made with farmed duck amped up with anchovies, juniper, and vinegar it becomes a dish of domestic heritage, though with a feral streak, absolutely delicious.

Provided by Sam Sifton

Categories     dinner, lunch, roasts, main course

Time 2h45m

Yield Serves 4

Number Of Ingredients 15

4 duck legs, trimmed
1 tablespoon olive oil
3 ribs celery, trimmed and cut into small dice
2 medium-size carrots, peeled and cut into small dice
1 medium-size red onion, peeled and cut into small dice
4 cloves garlic, peeled and minced
8 fillets of salted anchovy, rinsed, dried and minced
6 juniper berries
1 ½ cups dry red wine
½ cup red-wine vinegar
3 tablespoons tomato paste
2 cups low-sodium chicken stock
1 tablespoon minced fresh sage
Kosher salt and freshly ground black pepper to taste
2 cups cooked polenta, for serving (optional)

Steps:

  • Preheat oven to 350. Trim excess skin from duck legs and discard.
  • Heat a Dutch oven with a tightly fitting lid over medium heat. Add olive oil to the pot, and when it begins to shimmer, add the duck legs, skin side down. Cook until the skin is well browned and the fat has begun to render, approximately 8 to 10 minutes. Turn the legs over and brown the other sides, 5 to 10 minutes more. Remove to a plate to rest.
  • Add the celery, carrots, onion and garlic to the pot, and stir to combine. Cook until the onions have softened and have just started to color, approximately 8 to 10 minutes. Clear a space in the center of the pot and add the anchovies, then swirl them in fat until they begin to dissolve. Stir to combine. Add juniper berries, wine, vinegar and duck legs, and cook until most of the liquid has evaporated, approximately 15 minutes.
  • Add tomato paste and stir to combine, then enough chicken stock so that the combination takes on a sauce-like consistency and just covers the duck. Increase heat to high and bring to a boil. Put a lid onto the pot and place in the oven. Cook for 90 minutes, or until the legs are almost falling off the bone.
  • Remove duck from pot and allow to cool slightly. Peel off skin, dice and reserve. Shred meat off bones and return to pot. Place pot on stove top over medium heat and bring to a simmer. Add duck skin to taste, sage and salt and freshly ground black pepper to taste. Serve over polenta.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 58 grams, Carbohydrate 17 grams, Fat 95 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 31 grams, Sodium 1363 milligrams, Sugar 5 grams

Ryan Burgess
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I can't wait to try this recipe! It looks amazing.


Richard David
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This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.


Tofara Maredza
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I'm not a huge fan of duck, but I really enjoyed this dish. The sauce was so flavorful, and the duck was cooked perfectly.


Yasmeen Mughal
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5 stars! This duck ragù is a must-try.


Arwa Ayad
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I would definitely recommend this recipe to anyone who loves duck or Italian food.


Nabeel Iqbal
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This is a really rich and hearty dish. It's perfect for a cold winter night.


Ian Otuni
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I love how versatile this recipe is. I've used different types of mushrooms and sausage, and it always turns out great.


Simanto Sarker
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This was my first time cooking duck, and I was a little intimidated. But this recipe made it so easy! The duck turned out perfectly tender, and the sauce was amazing.


Rachel Kalonji
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I've made this duck ragù several times now, and it's always a winner. The combination of duck, sausage, and mushrooms is divine.


CHIBUZO IZUCHUKWU
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This duck ragù was an absolute delight! The duck was cooked perfectly, and the sauce was rich and flavorful. I served it over pasta, and it was a huge hit with my family.