Duck Ragout with Porcini
Jon Vaast | Yield: 6
Duck is fatty and rich and holds its own in chef John Vaast's robust ragout made with dried porcini, red wine and rosemary.
- 8 Moulard Duck Legs, skin scored crosswise
- Salt and freshly cracked pepper, to taste
- 1 large yellow onion, finely chopped
- 1 cup grated carrots
- 2 celery sticks, finely chopped
- 1/4 cup tomato paste
- 1 cup red wine
- 12 Dried Porcini Mushrooms, soaked in warm water until softened
- 1 can (14 oz) tomatoes, seeded, juice reserved
- 1 sprig rosemary
- 2 sprigs thyme
- 2 bay leaves
- 2 cloves garlic, crushed
- 1 tablespoon whole black peppercorns
- 1 quart chicken stock
- Generously season the duck legs with salt and pepper. Place the duck legs, skin-side down, in a large pot over medium heat. Cook the duck on all sides until golden and crisp, about 10 minutes. Transfer the duck to a plate. Add the onions, celery and carrots to the pot and cook until tender, about 10 minutes. Add the tomato paste and garlic and cook until lightly browned. Stir in the red wine. Add the porcini mushrooms and canned tomatoes with their juice, rosemary, thyme, bay leaves, garlic and black peppercorns. Add the stock and the duck, and cook, covered, over low heat until the duck meat is fork tender, about 3 hours. Remove from the heat and cool.
- Remove the duck legs and, using your hands, shred the meat off the bone. Return the meat to the pot, stirring to combine. Season with salt and pepper, to taste. Serve over potato gnocchi or creamy polenta.