Duck Confit Ragù
Prep time
15 min
Serves
4 ppl
Cook time
150 - 180 min
Ingredients
1 LB DUCKCHAR Pulled Duck Confit
2 tablespoons DUCKCHAR Duck Fat
Kosher salt
Black pepper, freshly ground
2 cups onion, chopped
3 carrots, peeled and chopped
1.5 cups celery, chopped
3/4 cup, dry red wine
3 cups beef stock
1 cup whole milk or coconut milk
3 tablespoons tomato paste
1 pound fresh tagliatelle
Fresh basil leaves, for garnish
Cooking Directions
Step 1 - In a large heavy pot, heat duck fat over moderately high heat. Cook onions, carrots, and celery until soft - about 10 minutes.
Step 2 - Add pulled duck confit. Break up with a wooden spoon and mix uniformly with cooking vegetables. Continue to cook until confit is fully heated - about 5 minutes.
Step 3 - Add red wine and boil for about a minute. Then add tomato paste and beef stock. Mix gently with a wooden spoon, reduce heat to low and simmer for 90 minutes. Stir occasionally.
Step 4 - Season to taste with kosher salt and pepper.
Step 5 - Add whole milk or coconut milk and stir in with a wooden spoon.
Step 6 - Cover and simmer with the lid slightly ajar for 1 hour. Stir occasionally.
Step 7 - In a large pot, bring salted water to boil and cook pasta. Undercook the pasta slightly. Save a cup of pasta water for later use. We use fresh tagliatelle and cook it for 1 minute. This step will vary based on the pasta you choose. Heat ragù in a 12 inch skillet over moderately high heat. Once it begins to boil, add pasta and toss with sauce quickly but gently. If the sauce becomes too thick, add pasta water in 1/8 cup increments until you achieve the right consistency. Serve immediately with fresh basil leaves as garnish.
