2kgduckcut into breast and maryland pieces and skin scored
salt and pepper
100grams(½ cup) roughly chopped pancetta
1leek, white part only,sliced
1small carrot,finely chopped
1small celery stick,finely choppped
400gramstinned diced tomatoes
80ml(? cup) apple cider vinegar
4garlic cloves,finely chopped
250ml(1 cup) port
250ml(1 cups) duck or chicken stock
Heat large heavy based casserole pan (that has a lid) over a medium heat.
Season duck pieces with salt and pepper. Place them in the saucepan skin side down.
Cook duck until well browned on either side.
Remove from the pan and set aside.
Remove all but 1 tablespoon of duck fat from the saucepan.
Place saucepan back on the heat and add pancetta, leek, carrot and celery. Cook for 5 minutes or until the mixture starts to caramelise (go brown).
Add tomatoes, vinegar, garlic, bay leaves and thyme. Mix well.
Add port and stock, mix well.
Return duck pieces and any released juices to the saucepan.
Bring mixture to a hard simmer and cover with the lid. Leave to simmer on the stove top for 1 hour 30 minutes, or until the duck is tender. Stir the mixture occasionally while it is cooking.
Once the duck is tender remove saucepan from the heat. Remove duck from the casserole pan and leave to cool. Once it is cool enough to handle remove the skin and discard. Then using a fork shred the meat from the bones, discard the bones.
Return pan to medium heat and return the duck meat to the pan. Simmer for a few minutes, stirring while it does, until the sauce has reduced slightly and thickened.
Serve duck and port ragu with creamy polenta or pasta.
You will need a large heavy based skillet/frying pan that has a tight fitting lid for this recipe.What to do with leftovers?If you haven’t already invested in some good quality freezer to oven glass lidded storage containers, then do. Freeze any leftover hearty duck and port ragu for later use. Use some of my suggestions above, it really is versatile to have on hand.