This week our Teen Chefs will be making – Duck Ragu
This recipe is perfect for the colder nights as it offers a warm, comforting hearty meal.
The Gressingham Duck is a well-bred duck and is a unique breed that first came about when the flavourful Mallard was crossed with the larger Pekin duck, now renowned for its superior taste and succulence making it a favourite amongst restaurant chefs.
Because of its rich flavour, duck is often regarded as one of the fattier meats. However, while that may be true of the succulent skin and breast, duck leg offers a much leaner meat that is still rich in protein. Duck leg lends itself well to slow-cooking, braising or confiting, until the meat is tender and falls off the bone with the slightest of touches, yet it can also be served on the bone.
We will slow-cook the duck legs and then shred from the bone to make an indulgent ragu, using red wine as our base which will ensure we end up with a rich pasta sauce.
Skills used include:
Roasting/Braising, shredding, sweating, reducing, boiling, draining, slicing, chopping, mixing, combining.
See you Saturday Teen Chefs!