Braised duck and wild mushroom ragu with
creamy polenta
The flavour combinations
·
15ml (1 tbsp) vegetable oil
·
1 duck, portioned (or 6 duck portions)
·
200g wild mushrooms, chopped
·
2 carrots, peeled and chopped
·
1celery stalk, chopped
·
1 onion, finely chopped
·
3 garlic cloves, finely chopped
·
1 sprig fresh rosemary
·
375ml (1½ cups) red wine
·
800g tinned Italian tomatoes
·
2 bay leaves
·
Sea salt and freshly ground black pepper, to
taste
·
60ml (¼ cup) flat-leaf parsley, chopped
·
Soft polenta or mash potato, to serve
Braised
duck and wild mushroom ragu with creamy polenta
How to do it
1. Heat the oil in a large heavy-based saucepan over medium heat and
brown the duck on all sides until golden. Remove the duck and set aside, reserving
the cooking fat.
2. In the same saucepan, sauté the mushrooms over high heat until
golden. Remove and set aside, reserving the cooking fat.
3. Sauté the carrots, celery, onion, garlic and rosemary in the leftover
duck fat on medium heat until soft and golden.
4. Add red wine and simmer, about 2 minutes. Add tomatoes, bay leaves,
seasoning and duck pieces. Bring to a boil and simmer gently, covered, until
duck is almost falling off the bone, 2 – 2½hours.
5. Shred the duck meat and discard bones and skin. Season to taste and stir
in the parsley and mushrooms. Serve with soft polenta or mash potato, if desired.
