This is the time of year that many of us back woods,
redneck, country (insert name you prefer here) women are very familiar with; the
season when all the men in our lives that are of age virtually disappear. Some
of us have significant others who also travel for work as well and so it seems
we are living the single lady (or mother) life for a while.
It’s hunting season.
And while Chuck does make an effort to stay home long enough
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.
I opted to make a duck ragu, because this bird like so many
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.
Duck Ragu
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
- 1 tbsp butter
- 1 duck, deboned, and skinless
- 1 onion, chopped
- 1 cup chopped crimini mushrooms
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup diced tomatoes
- 1 cup chicken stock
- 1 tsp orange zest
- ½ tsp ground cinnamon
- Pinch of nutmeg
- Salt & pepper to taste
- 1 lb parppedelle pasta cooked aldente
Instructions
- In a large skillet melt the butter over medium high heat.
- Add the duck to the pan and brown the duck on all sides, then remove the duck
- and set aside.
- Reduce the heat to medium and stir in the onion, and mushrooms.
- Cook stirring occasionally until they are tender and golden. Add the garlic,
- tomato paste, and cook for another minute, stirring continuously.
- Add the wind and bring it to a simmer until it reduced to half, about 3 to 4 minutes.
- Add the tomatoes, broth, zest, and spices, stirring well to combine.
- Add the duckback to the pan and bring to a simmer. Cover and cook for 30 to 40 minutes.
- With forks shred the duck meat and stir it in to the sauce until it is wellcombined. Serve over warm pasta.
You made some nice points there. I did a search on the issue and found most individuals will go along with with your blog.
I must say, as a lot as I enjoyed reading what you had to say, I couldnt help but lose interest after a while. Its as if you had a wonderful grasp on the subject matter, but you forgot to include your readers. Perhaps you should think about this from far more than one angle. Or maybe you shouldnt generalise so considerably. Its better if you think about what others may have to say instead of just going for a gut reaction to the subject. Think about adjusting your own believed process and giving others who may read this the benefit of the doubt.Jobs offered
I know this if off topic but I’m looking into starting my own weblog and was curious what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very web smart so I’m not 100 sure. Any recommendations or advice would be greatly appreciated. Thank you