duck ragout fettuccine

did a fabulous duck leg ragout dish today on 12feb2017. ^^

this the first time i tried a duck leg ragout, or for that matter any ragout.

duck ragout pasta at labreza 7.2.2017

i was very impressed with the duck leag ragu pappardelle at labrezza recently on 7.2.2017.

so i decided i would try it myself. ^^

read up on a few internet recipe. basically got the method & came up with my own recipe.

duck leg  ragout sauce on 7,2,2017

went to sheng shiong in the morning. did not want to buy a whole duck & got a vacuum pack Jean Fresh fresh duck leg hind quarter. i think about S$4.85.

duck leg ragout sauce on 7,2,2017

& my own created recipe-

1. rub duck leg quarter in salt & wash clean, and dry.
2. brown a whole bulb of garlic cloves in olive oil
3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat (i did not have duck fat so added chicken fat). basically it is like making a duck confit (which i also have not made one before) which means cooking the duck leg in duck fat to give it great flavours.
4. add aromatics (i added basil & coriander…usually they add fresh rosemary, thyme etc..i didn’t have those…from my understanding, duck & especially duck game quite gamey in flavours so quite important to have the herbs to balance it).
5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
6. off fire. add 1 cup white wine, and 1 cup chicken stock (i added prawn stock as i did not have chicken stock), 1 tbsp flat sugar. (i also added dry rosemary, didn’t have fresh ones). then low fire, cover & reduce.
7. cook for 2 hrs. add water if required so it does not dry out.
8. take out duck leg. remove & discard bones. shred it & return to pot.
9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.

duck leg ragout fettuccine on 12.2.2017

my first time doing this. and the dish was simply superb.

so very tasty & savoury. texture was perfect…very tender & soft & moist, not sinewy, dry, wiry.

& taste was wonderful. very mildly sweet, nicely herb flavoured, both balancing the gamey taste, so i didn’t feel it was gamey even with all the fat. just a very very tasty pasta.

at labrezza they used pappardelle.

i could not find pappardelle, so i used fettuccine the next best thing la..

c.h.e.f andy

Ingredients:

• one duck leg quarter
• 150g fettuccine
• 1 bulb garlic cloves
• 20 basil leaves (10 to cook, 10 to garnish)
• 1 twig coriander
• 1 tsp dry rosemary
• 1 tbsp flat sugar
• 1 cup white wine
• 1 cup chicken stock
• 1 tsp salt
• 4 tbsp prego or papa alfredo traditional sauce.

Directions:

1. rub duck leg quarter in salt & wash clean, and dry.
2. brown a whole bulb of garlic cloves in olive oil
3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat. basically it is like making a duck confit which means cooking the duck leg in duck fat to give it great flavours.
4. add aromatics (i added basil & coriander & dry rosemary…usually they add fresh rosemary, thyme etc..i didn’t have those…)
5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
6. off fire. add 1 cup white wine, and 1 cup chicken stock, 1 tbsp flat sugar.
7. then low fire, cover & reduce. cook for 2 hrs. add water if required so it does not dry out.
8. take out duck leg. remove & discard bones. shred it & return to pot.
9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.