Duck ragu

dinner · ⏱ 140 min · 9 portions · 25.0 g carbs / portion · allergens: celery, gluten, milk, mustard, soy

v4 · rb0e705f985 20260727Z1751 180 g chestnut 200 ml white wine 6 pieces duck leg 🔥 preheat oven to 170°C fan pulse onion, carrot, celery, and garlic until finely chopped ⏱ 10 min sweat the chopped vegetables with olive oil and fine sea salt until soft but not coloured 🍳 add tomato paste, cinnamon, bay leaves, and thyme and cook ⏱ 1 min let the white wine bubble 🍳 ⏱ 5 min simmer in chopped tomatoes and chicken stock 🔥 ⏱ 5 h roast duck legs and half the chestnuts in the tomato sauce covered with foil for 1. until soft ⏳ remove duck legs and cool slightly 🔪 remove duck skin, finely chop, and shred into small chunks discarding cartilage 🌀 mix the chopped duck and remaining chestnuts back into the sauce ⏳ store or freeze the duck ragu Duck ragu 160 g onion 160 g carrot 160 g celery 3 pieces garlic 2 tbsp olive oil fine sea salt to taste black pepper to taste 2 tbsp tomato paste 1 piece cinnamon 2 pieces bay leaf 10 g thyme 400 g chopped tomato 300 ml chicken stock onion, carrot, celery, garlic half · 90 g olive oil, fine sea salt, black pepper tomato paste, cinnamon, bay leaf, thyme white wine chopped tomato, chicken stock duck leg half · 90 g chestnut
http://flowcooking.food/en-us/recipe/770/duck-ragu/