Duck Ragù Recipe - Great British Chefs
This duck ragù from Ben Waugh at Bancone is an easy and elegant way to serve duck legs. The duck meat is slowly braised in a buttery ragù, while the duck skin is baked until crisp and mixed with...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 500g of 00 flour
- 200g of egg
- 8g of salt
- 25g of water
- 15g of olive oil
- 2 duck legs, roughly 700g total
- 5g of salt
- 200g of onion, peeled and roughly chopped
- 200g of carrots, peeled and roughly chopped
- 80g of celery, roughly chopped
- 8g of garlic
- 5g of chilli
- 10g of vegetable oil
- 20g of double concentrated tomato paste
- 200g of red wine
- 2g of five-spice powder
- 200g of butter
- 200g of tinned San Marzano tomatoes
- 400g of chicken stock
- 1 bay leaf
- 2g of thyme
- 50g of butter
- 100g of Panko breadcrumbs
- 20g of chopped parsley
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