Duck and Fig Ragu

Lets skip all the bullhonky and get right down to business.

This dish is possibly the best thing I’ve ever made. I mean I didn’t really take a survey of those eating it or anything, but I am fairly certain this might be an all time favorite.

Top three, at least.

When my family decided to have a non-traditional Thanksgiving, I was giddy at the idea that I had all day to be in the kitchen to do cook WHATEVER I want.

And I’ve been DYING to make my take on duck ragu. I’ve had duck ragu a couple times at different restaurants and it really hit the mark every time.

So I decided to take all the things I liked about the different recipes and make it my own.

Oh what a perfect Thanksgiving bird it was.

You will need…

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. 

Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.

Love and Beers

Angela 

Duck and Fig Ragu

4 large duck breasts (If you have the option to get them with the skin on, do it. You will want to remove the skin, but you can cook the dish with skin in it so it gets some of that great duck flavor.)

3 tablespoons olive oil

1 yellow onion, chopped

1 medium carrot, chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 cups red wine (Chianti preferred)

1 large can (28 ounces) whole peeled tomatoes

8 ripe figs, chopped

1 ounce dried porcini mushrooms

2 cups chicken stock

Salt and pepper to taste

Start by preheating your oven to 300 degrees F.

Then, in a large oven safe pot (that has lid) or Dutch oven, heat the oil over high heat.

When the oil starts to smoke, season the duck with salt and pepper and add it to the oil. Cook on all sides until nice and browned. If you have the skin, fry it up with the duck. If your pot isn’t big enough for all the duck to fit comfortably, do it in batches.

After the breasts have been browned, remove from the oil and set aside.

Add the onion, carrot, celery and garlic to the pot and sauté until the onions have become translucent. About 5 minutes.

Pour in the wine, the tomatoes, the figs, mushrooms and the chicken stock and bring the mixture to a boil.

Once the liquid has boiled, add in the duck and bring back to a boil.

After the liquid has boiled again, cover and pop in the oven.

Cook the ragu for 3 to 4 hours. Checking every hour to make sure that the liquid is reducing but not gone.

When almost all the liquid has reduced from the ragu, remove from the oven.

Remove each duck breasts from the ragu and shred using two forks by gently pulling the meat apart.

Add the duck back to the sauce, stir and cover. Place it back in the oven and cook for an additional 30 minutes.

When the ragu is done, it should be thick.

Serve over your favorite pasta.