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Duck In Fowl Play (Part 5) - Braised duck and wild mushroom ragu with creamy polenta

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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

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.

 

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