Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.
Not sure how to cook a whole duck? Double back to the recipe for shredded duck meat, available below.
1 tablespoon butter (or duck fat!)
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 tablespoon chopped fresh oregano
1 cup shredded duck, chopped
1 cup stock (or duck cooking liquid!)
1/2 cup crushed tomatoes
Red pepper flakes, to taste
Salt and pepper, to taste
Grated parmesan cheese, to taste
250 grams fettuccine
- Heat butter (or duck fat!) in a large skillet over medium-high heat, add onion, garlic, and oregano and cook until onion begins to brown - about 5 minutes. Add chopped duck, stock (or duck cooking liquid!), crushed tomatoes and red pepper flakes and bring to a simmer. Switch heat to low and allow to gently bubble while you cook the pasta.
- Cook pasta according to package directions, using tongs transfer pasta directly into the sauce and switch heat to high. Add some grated parmesan and toss it with the pasta. Season to taste with salt and pepper, then divide between bowl and top with extra grated parmesan.
Little bits of browning are what you’re looking for
Let everything simmer together
Add the cooked pasta and toss together
Simple shredded duck
Tags: Pasta, Seasonal Recipes, Duck, January 13 2021