Pasta with Duck Ragù
 
 
Makes 4 servings
Ingredients
  • ½ pound boneless, skinless duck breasts
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 1 tablespoon dried juniper berries
  • finely grated zest of 1 lemon
  • finely grated zest of 1 orange
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • sea salt and freshly ground black pepper, to taste
  • ½ cup red wine
  • ¼ cup cognac
  • 1 14.5 oz. can fire roasted diced tomatoes
  • 2 cups chicken broth
  • 8 ounces lumache or other short pasta
  • chopped fresh parsley (optional, for garnish)
Instructions
  1. In a medium bowl, combine the duck, rosemary, bay leaf, juniper berries, lemon zest and orange zest. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight, flipping duck occasionally.
  2. Remove duck from bowl and discard rosemary, bay leaf, juniper berries, lemon zest and orange zest. Cut duck into ½" pieces and season with salt and pepper.
  3. In a medium sauce pan, heat olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add prepared duck and cook, stirring occasionally, until browned all over, 5-7 minutes.
  5. Add wine and cognac and simmer until evaporated, about 5 minutes.
  6. Add tomatoes and chicken broth and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 45 minutes. (At this point, you can proceed with the recipe or remove about half of the duck from the pan. When the meat is cool enough to handle, chop roughly and return to pan.) Season with additional salt and pepper to taste.
  7. Bring a large pot of water to a boil. Cook lumache until al dente according to package directions. Drain and add to ragù; stir to combine.
  8. Garnish with parsley, if desired, and serve immediately.
Recipe by Two of a Kind at https://www.twoofakindcooks.com/pasta-with-duck-ragu/