Duck ragout with porcini mushrooms
4 servings
30 minutes
A complex dish based on mushrooms, duck and tomatoes. Place it in the middle of the table and serve with tasty bread - it's good for dipping in the ragout sauce.
1
Slice the onion into rings, cut the carrot into large circles, and finely chop the celery after peeling the skin off the stalk. Marinate the duck in table wine with the chopped vegetables and bay leaves and refrigerate for a day.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Red wine: 600 ml
- Fresh bay leaf: 2 pieces
2
Cut the duck into small pieces (if it's the breast, about 2 cm thick). Sear them in olive oil over high heat on both sides, add broth and strained marinade with bay leaf to the pan, reduce heat, and wait for the wine to evaporate.
- Duck: 300 g
- Olive oil: 2 tablespoons
- Chicken broth: 50 ml
- Red wine: 600 ml
- Fresh bay leaf: 2 pieces
3
To make tomato concasse: plunge into boiling water for a minute, transfer to cold water and peel off the skin. Remove the core with seeds and dice the flesh into small cubes. Chop the white mushrooms coarsely, add tomatoes and mushrooms to the duck in the pan, lightly sauté, season with salt and pepper to taste.
- Tomatoes: 300 g
- Porcini mushrooms: 250 g
- Duck: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
As a side dish, first sauté halved heads of chicory in a pan, then transfer them to a dish and bake in the oven at 180 degrees for about fifteen minutes with parmesan.
- Chicory root: 2 heads
- Parmesan (Parmigiano Reggiano): 20 g
5
Serve the stew with baked chicory, sprinkled with finely chopped dill.
- Dill: 10 g
