Duck Ragu

Leftover duckmeat, I was looking for a way to use it in an other dish. A Ragu was the answer.

When I planned my Xmas feasts, I opted for a leftover dinner for the second  National holiday. Since on Xmas day I had duck legs in the airfryer. I had two in the frozen package, that ment at least the meat of one. 

But the duck leg was that big, I only ate half of it. But when both pieces were cold, I took off the meat to put in the fridge over night.

I started with Mis en place the next morning. Chopping all the veggies and started them in a wok. They took time to get soft. I seasoned them with salt and pepper and put a little water in.

They went out of the pan for a while. I took the casing off the sausages and broke the meat apart. The ground pork and beef mix went together with the sausage in the wok. It needed to brown. 

The veggies went in again and some tomato paste. Stirred a bit and then some flour to thicken the ragu later.

Red wine and duck stock and some veg stock came next. A bay leaf and some more seasoning.

That cooked for 40 min. Then the duck meat followed. Since it was already cooked it just needed 5 minutes to heat through.

I served the ragu with Pappardelle.

Ingredients:

250 g mixed ground pork and beef

2 Italian sausages

1 1/2 duck leg meat

2 carrots

60 g leek

1 red bell pepper

2 onions

5 garlic cloves

6 red mini chilis

1 bay leaf

2 tbsp tomato paste

2 tbsp flour

150 ml red wine

300 ml duck stick

200 ml veg stock

Salt, pepper