Before we go any further, I’d like to state that I by no means am a proponent for hunting wild animals. In fact, I’m not very comfortable around guns, bows and camo-gear. But, I DO very much delight in eating meat, and by that very nature, animals must be sacrificed.
This past weekend, Ascanio and Sebastian delighted in one of his biggest passions: hunting. After waking up at 5:30 am to perch himself amidst the reeds on the bank of the pond at Flanagan Hill Farm, he woke me up with a cosmic grin and a prize of a paddling ducks.
So, what did I do? Spent an afternoon in the kitchen making duck ragù! I don’t like eating very ‘gamey’ meat, so I thought that a ragù would be ideal in cooking the duck – a long, slow cook would meld the flavors of the red wine, tomatoes and onion and would reduce the wild flavor.
3 duck breasts
1 medium onion, chopped
2 cloves of garlic
½ cup red wine
2 cups chicken stock
2 teaspoons of rosemary
Can of whole tomatoes, chopped, but keep the juice
1 tablespoon of butter
1 tablespoon of olive oil
Salt and pepper
Heat the butter and olive oil in a heavy skillet. A Le Creuset works best!
Pat the duck breasts dry and season with a sprinkling of salt and pepper.
Sear the duck breasts in the butter and oil until the golden brown, about 7 minutes. Turn the breasts over and cook another 2 minutes. Remove from the skillet.
Add onion, garlic and rosemary to the fat. Stir occasionally until the onions have browned.
Add wine and let boil for a few minutes. Then add the tomatoes, chicken stock and the duck breasts.
Bring to a boil, then simmer for an hour.
Remove the duck onto a chopping board and blend the reduced sauce in a blender.
Combine all ingredients and reduce even further on high heat. If the sauce is still slightly watery, add some breadcrumbs to thicken.
Cook pasta of choice and mix with ragù!