LloydMartin's Duck Ragu

By Chef/Owner Sam Crannell

Serves 4-6

Ingredients

5 tablespoons olive oil

3 tablespoons butter

1 carrot, finely, diced

1 medium onion, diced

1 rib celery, finely diced

4 garlic cloves sliced

2 pounds duck, ground, or any ground meat

¼ c tomato paste

1 tablespoon each chopped rosemary and thyme

1/2 cup heavy cream

1 cup dry white wine

Kosher salt and freshly ground black pepper

Parmigiano-Reggiano, for grating

Preheat oven to 300.

In a 6- to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic, and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

 Add the duck and stir into the vegetables. Over high heat, stir to keep the meat from sticking together until browned. Add the tomato paste, cream, and wine and put in an oven safe pot in the oven uncovered for 2 to 2-1/2 hours stirring every 20 minutes.

 Season with salt and pepper to taste, and remove from the heat. Serve with your favorite pasta.

Click here to see Chef Sam's tip

January 2016