Duck Ragu

Ingredients

• 5 lb duck legs
• 3.5 oz duck heart
• 3.5 oz duck liver
• 3.5 oz duck gizzard
• 7 oz diced onion
• 7 oz diced carrot
• 7 oz diced celery
• 53 oz canned whole tomatoes
• 0.75 piece of cinnamon stick
• 1 bay leaf
• 5 cloves
• 10 peppercorns
• 2 cup white wine
• Kosher salt, pepper, olive oil, to taste

Makes 16 servings.

Per serving (estimate)

600 kcal · 45 g protein · 20 g carbs · 35 g fat · 5 g fibre

Method

1. Combine the cinnamon, bay leaf, cloves and peppercorns in a sachet. Set aside.
2. Season duck legs with salt and pepper.
3. In a rondeau pan, add olive oil and bring to high heat.
4. Sear legs on both sides and remove from pan. Set aside.
5. Sear duck offal, remove from pan. Set aside.
6. Add the mirepoix to pan and sweat.
7. Deglaze with white wine and reduce by half.
8. Add seared duck legs, offal and sachet to the pan.
9. Cover with 74-40 tomato filets, or canned tomatoes, and bring to a boil.
10. Cover pot and braise in oven at 325°F for 3-4 hours or until the leg meat is falling off the bone.
11. Cool the braise by submerging the pot into an ice bath. This will speed the cooling process. Once cooled, remove the duck legs from sauce and pull duck meat from the bones.
12. Roughly chop the meat and set aside.
13. Crush sauce with hands, added chopped duck back to the sauce and set aside for finishing.