I love duck. To me it is the quintessential poultry. It is extremely delicious and unlike other poultry, it is almost always moist due to its high fat content. (Duck breast meat has about 15 g of fat, while turkey and chicken breast meat contain about 9 g each.) Don’t get me wrong, I love chicken and turkey too, even an occasional rabbit (sorry all you Bugs Bunny lovers out there). But if my mouth is screaming for a rich poultry experience, it is to the lowly ducky I will go for my fix. And even though duck meat is more caloric than say chicken, most people tend to eat considerably less of it, again because it is so rich. So therefore, in my considered opinion, do not shy away from duck meat. If you happen to hear a package of duck breasts calling your name from the frozen food case at your local grocery store, respond by grabbing yourself a four pack. Then, clasping the package firmly in your hands, run (don’t walk) to the nearest check-out stand! Let those babies defrost and try this ragù recipe on for size. You will probably want to include me in your will after you have taken a bite or two, but please don’t. I value my status as a kept woman way too much to have any money of my own!
- 2 boneless Muskovy or Moulard duck breasts
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp. finely chopped fresh rosemary
- ½ c. dry red wine
- 2 c. chicken stock
- 14.5-oz. can chopped tomatoes in juice, San Marzano tomatoes, if possible
- ½ lb. fettuccine, cooked al dente
- kosher salt
- freshly ground black pepper
- 2 T. chopped fresh parsley
Trim off a small amount of the skin from around the duck breast. (You want some skin to remain, but not too much.) Slice just through the top of the skin at about ¼-inch intervals in a crisscross pattern. (This will allow the fat to render off while you are cooking the duck.) Pat the duck dry and lightly season with salt and pepper. Pre-heat a non-stick skillet to medium low and gently lay the duck breasts on the hot skillet skin side down. No fat required. Fry until the skins are a deep brown color, about 6-8 minutes. Turn the breasts and cook for about 2 more minutes. Remove from the pan and set aside. Meanwhile add the onion, garlic, and rosemary to the duck fat. Cook slowly over low heat for about 6 minutes or until the onion is softened and golden brown. Add the wine, bring to a boil and cook until the wine has almost completely evaporated. Return the duck to the skillet, skin side up, along with any juices that have accumulated on the plate. Add the chicken stock and tomatoes. Bring to a boil, reduce heat, cover, and gently simmer for 1 hour. Transfer the duck to a cutting board. Remove the sauce from the heat and purée with an immersion blender. Return the pan to the heat and simmer until the sauce has thickened a bit. Meanwhile, dice the duck (skin and all) into pieces a bit smaller than a sugar cube. Add the duck back to the sauce and taste before you season with salt and pepper. (Always taste before you add final seasonings. The sauce may not need any more salt or pepper.) Add the pasta to the sauce and serve immediately garnished with fresh parsley.
Side dish suggestion: a simple green salad and crusty baguette slices
Wine pairing: This ragù can stand up to a hearty Cabernet Sauvignon or a chewy Merlot. Either would be wonderful.