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On the menu: Duck Ragu
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Thread: On the menu: Duck Ragu

  1. #1
    Senior Member spinblue's Avatar
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    On the menu: Duck Ragu

    I asked the little lady to pick up a duck a couple days ago. Got it thawed and stripped the leg quarters and breasts from it; cutting off all the skin/fat that I could.

    Yesterday I rendered the fat by boiling all the skin in water. My experience, this keeps the fat very white. I've cooked the skin/fat to render it, but really have to keep an eye on it to prevent it from getting any burnt flavor. This really comes into play when doing a very large batch of skin from several ducks and it keeps sticking to the bottom and the fond just cooks too long. With the water method, just have to listen to the boil.

    In progress - I've diced up my carrots, celery, onions, few cloves of garlic, fresh thyme, carcass(I like to cut the bones to expose and render the insides easier/quicker) and salt and pepper and have it roasting for an hour. This will be used to make a small run of duck stock.

    Plan on making homemade pasta with it. Thinking I should tear the pasta sheets for a rustic feel instead of cutting them into noodles.

    I'll grab a few pictures as I move further along. I've had one duck ragu in a restaurant that blew my socks off. At this point, I'm hoping I can capture those intense flavors.

    What else is on the menu this weekend?

  2. #2
    Senior Member spinblue's Avatar
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    Fried up the liver with eggs over easy. Yum.

    Took this out to stir. Used the tried and true Tad to cut things up but the bones, used butcher shears.

  3. #3
    Senior Member Slypig5000's Avatar
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    I love making my own pasta, so much so that I wore out my last pasta roller, and have been rolling out by hand the last couple of years. If not noodles what are you going to do with the pasta? I see the tear it up part, but I've never done this before. This sounds great, duck is one thing that I have never cooked with before. Post some pics.

  4. #4
    Senior Member spinblue's Avatar
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    Rich, dark, duck stock.

  5. #5
    Senior Member spinblue's Avatar
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    On to the BBQ for this evening and the ragu manana.

  6. #6
    Senior Member spinblue's Avatar
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    Quote Originally Posted by Slypig5000 View Post
    I love making my own pasta
    Hello from a fellow Texan, born and raised in San Antonio until Pop moved us to Chicago. He was working for Montgomery Wards and their HQ was here. Took me a while to get used to it (years), but I've really come to love it up here. Still love the hill country and always will, not to mention Kreuz in Lockhart.

  7. #7
    Senior Member spinblue's Avatar
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    Mirepoix with Devin ITK


    In the dutch


    Simmering

  8. #8
    Senior Member Baby Huey's Avatar
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    Looking good.

  9. #9
    Senior Member spinblue's Avatar
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    A labor of love, having shredded the duck.


    Bread spread with duck fat.


    Rested pasta ready to roll.


    Let's add a few morels to it, from dehydrated.


    Initial plating.


    Final plate, with duck cracklings and cheese.


    This turned out really well and we loved it.

  10. #10
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    Duck fat is the business.

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