Duck and Porcini Ragu with Rigatoni
- Place a large deep pan on medium to high heat, place the duck breasts into the hot pan, skin side down and cook for 5 minutes.
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Cooking tools:
- Fine-mesh sieve
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Fork
- Serving bowl
Ingredients
- San Remo Large Rigatoni 500g
- ½ cup flat leaf parsley, chopped
- 1 onion, peeled and diced
- 2 celery stalks, diced
- ½ cup port
- 1 x 400g tin chopped tomatoes
- 4 sprigs thyme
- 4 duck breasts, skin on
- 1½ cup red wine
- ½ cup porcini mushrooms, soaked in boiling water
- 2 cups chicken stock
- 1 carrot, peeled and diced
- salt and pepper to season
- 3 bay leaves
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