Weekend time, dear readers!
For this one, I thought about a particular and sophisticated recipe, the Duck white Ragù.
Ingredients (serves 6):
2 duck legs
4 thigh duck (you can replace the thigh with chest, easier to find)
2 celery stalks
2 cloves of garlic
3 sage leaves
2 liters of water for the broth
1 laurel leaf for the broth
1 glass of Sherry (white wine or port are fine the same)
1 knob of butter
Extra virgin olive oil
Wash the duck, dry it and debone it.
Put the deboned meat in the meat grinder; if you don’t have it, you can cut the meat by knife, working it until you get small pieces of meat. In any case, keep a little of skin duck in the meat, in such a way as to make softer the white Ragù. Once ground, stir the meat with your hands.
Meanwhile, prepare the broth with the duck bones, the celery, carrot, onion and the laurel leave. Savory the broth and cover the pan with a lid, making sure to leave the heat to the minimum.
Chop the shallots, sage, onion and celery and sauté it in a pan, adding a spoon of broth to avoid burning the sauté: turn off the heat once the sauce will have acquired a golden color.
In another pan, sauté the ground meat of duck with extra virgin olive oil and butter: brown the meat over high heat, in a way which does not make it “boil” in its juices.
When the meat has acquired a golden color (see figure below) and has dried the liquids in the pan, blend it with a glass of Sherry (or white wine): later, add the sauce and reduce heat to a minimum.
Add salt and pepper and then the broth, in quantities of three ladles (see figure below).
During the cooking process (about 2 hours), remember to add broth whenever the Ragù is too dry: check it about every 15-20 minutes.
You can serve the Duck white Ragù on a plate of pasta, preferably a “short” one: the best match would be with Garganelli, a fresh Emilian short egg rifled pasta which captures the Ragù very well.
You can store the Duck white Ragù in glass or plastic sealed jars for about three days, in the refrigerator. You can keep for a week, if stored in the freezer. Before serving, thaw and heat quickly in the microwave.
And the wine?
For the Duck white Ragù, I chose “Capo di Terra” 2007 by Conti Sertoli Salis, a small Italian producer located in Valtellina.
It is a “Valtellina Superiore”, made from Nebbiolo grapes (the same for Pedimont Barolo and Barbaresco), Chiavennasca in the local dialect.
Clear and quite transparent, garnet red in color with orange highlights, “Capo di Terra” is a quite rounded wine, elegant and quite tannic.
On the nose, aromas of blueberries, currants, raspberries and other small red and black berry and violet leaves flower.
It pairs very well with the Duck white Ragù, without prevailing, but drying very well the oiliness of Ragù.
So, have a nice weekend and a good preparation!