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home > recipes > meat > duck meat sauce and pasta
from Malta Duck legs • 2 duck legs • olive oil • salt • pepper Ragu sauce 1/2 onion, finely sliced 3 garlic cloves, thinly sliced 1/4 celery, chopped 2 tbsp of tomato purée 250ml of red wine 1 dash of dried oregano 1 bunch of thyme, picked 1 400g tin of chopped tomato 120g of pasta pappardelle 1/2 bunch of flat-leaf parsley, roughly chopped 50g of grated Parmesan Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180˚C for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes . Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin . Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes What 'to sweat' means To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour . Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes . Meanwhile, in a large pot, cook the pasta in salted boiling water until AL-dente. Then, toss the hot pasta with the ragu and serve, top with grated parmesan,

Duck Meat Sauce and Pasta


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keyword: sauce
keyword: pasta
ethnicity: italian
recipes for meat
recipes by nazzarenocasha
Email Address:
(posted August 21, 2014)

from Malta

Duck legs
• 2 duck legs
olive oil
salt
• pepper
Ragu sauce
1/2 onion, finely sliced
3 garlic cloves, thinly sliced
1/4 celery, chopped
2 tbsp of tomato purée
250ml of red wine
1 dash of dried oregano
1 bunch of thyme, picked
1 400g tin of chopped tomato
120g of pasta pappardelle
1/2 bunch of flat-leaf parsley, roughly chopped
50g of grated Parmesan


Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180˚C for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes
.
Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin
.
Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes
What 'to sweat' means
To sweat is to cook something on a moderate to high temperature in a covered pan, without letting the ingredient colour
.
Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes
.
Meanwhile, in a large pot, cook the pasta in salted boiling water until AL-dente. Then, toss the hot pasta with the ragu and serve, top with grated parmesan,





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