Series 2 Episode 4 - Wild Duck and Port Ragout
Wild Duck and Port Ragout with Penne Pasta.
Serves 8 Maincourse.
Step 1. Roasted Ducks
Ingredients
3 x Celery Sticks
2 x Onions (Med)
3 x Carrots (Med)
3 x Wild Ducks (plucked & dressed)
3 x Sprigs Rosemary
3-4 Sprigs Thyme
4 x Bay Leaves
1 x Cups Port
2 Cups Chicken Stock
Salt and Pepper
Method
Pre heat your oven to 180 degrees.
For the celery, onions and carrots, rough chop them all into largish pieces and place in a roasting pan. Top the vegetables with the 3 ducks, then scatter over the fresh herbs. Pour in the port and chicken stock, then season the birds with salt and pepper. Cover with foil tightly and place in the pre heated oven.
After 1.5 hours remove the foil and cook for another 10 minutes until the skin is golden. Take the roasted ducks out and let them rest until cool to handle. Strain off the cooking juices from the roasting pan (keep) and discard the vegetables and herbs.
Remove the duck meat from the carcasses and rough chop into bite size pieces. Refrigerate until the next cooking step and discard the bones.
Step 2. Wild Duck Ragout
Ingredients
150gms Bacon
1 x Onion (medium dice)
2 x Celery Sticks (medium dice)
2 x Carrots (medium dice)
2 x Garlic Cloves (rough chopped)
2 Tbls Fresh Sage (finely chopped)
2 Tbls Fresh Thyme (finely chopped)
3 x Bay Leaves
500gms Mushrooms (rough chopped)
1 Cup Red Wine
1 Cup Port
Cooking juices (from roasted ducks)
3 Cup Chicken Stock
2 Cup Beef stock (real if possible - 'European Gourmet'
rocks)
Picked Duck Meat (from the three roasted birds)
30gms Butter
30gms AP Flour
Method
Place a large saucepan on medium to high heat. Pour in a little cooking oil then add the bacon. Cook for a few minutes until golden, now add the onion, celery, carrots, garlic and fresh herbs.
Turn the heat down and sweat the vegetables for 20 minutes before adding the mushrooms, red wine and port. Reduce the liquid by half then add the cooking juices, chicken & beef stock and the picked duck meat. Turn down to a low simmer and cook for another hour stirring occasionally.
The duck meat should be really tender and falling apart. Strain off the cooking stock into a jug. For the roux to thicken the ragout, take a saucepan and place on medium heat. Add the butter and with a whisk add the flour once the butter has melted. Now whisking continuously slowly pour in all the cooking stock to produce a silky flavorful gravy. Pour this back over the duck and vegetables and stir together. Remove from the heat, cool to room temp and then refrigerate until required. (Will freeze equally well)
Step 3. Cooking Plating and Serving
Ingredients
1 x Pkt Penne Pasta
Wild Duck and Port Ragout
Method
In a large saucepan over high heat bring salted water up to the boil. Add a tablespoon or so of oil to the water then add your packet of dried penne pasta. Cook until al dente.
For the ragout, place in a saucepan and stirring occasionally slowly bring up to heat.
To serve, strain off the pasta, divide into bowls then top with
the rich wild duck ragout.
Accompany with a cleansing salad and loads of crusty
bread.
