Saturday, January 3, 2009

Pasta with Braised Duck Sauce

I have seen this recipe on Chubby Hubby's blog and have been wanting to try it. I'm very selective of the type of meats that I eat, and I'm not a fan of duck, having tried versions which were for very "ducky" for the lack of a better word. But I read positive reviews of this from reputable blogs, and I could picture in my mind, how the flavours of the celery, onions, carrots and tender duck meat would blend together. I decided that this one will make it to my "Recipes to try list". I hunted for duck legs, and found them at the frozen food section in Carrefour at Suntec city. Bought a 1 kg bag and scaled down the recipe by a third for dinner for two.


Verdict: The duck was extremely tender and flavourful after being stewed for two hours. The tangy tomato taste was subtle and well balanced with the basey duck meat. The sauce rested on a bed of spinach fettucine, cooked till al dente of course. This would be a dish I would serve up if I entertain, as it taste great and looks very presentable. Finish up the meal with a nice chilled sparkling Muscato. La Dolce Vita!

Recipe adapted from Chubby Hubby's Blog

Chef Roberto Galetti’s Braised Duck Sauce

180 gr celery, julienne
180gr carrots, julienne
180 gr onion, julienne
1 kg duck legs
400 g of stewed whole tomatoes (SW brand, I used the whole can)
250g red wine
500 ml chicken stock
2 bay leaves
Pinch of Salt
4 Dashes of Black Pepper
Salted lurpak butter
Parmesan Cheese
Italian Parsley

In a big pot, sauté the vegetables with olive oil.
Meanwhile flour (with corn starch) the duck legs and then pan-fry them until golden. (The excess corn flour also helps to thicken the sauce later)
Put the duck legs into the pot together with the vegetables.
Then add the wine, the bay leaves, and the tomato. Crush the tomatoes into the pot with your hands. Pour in the vegetable stock and bring everything to a boil. As soon as it boils, lower the heat, cover and simmer for 2 hours.

After 2 hours, separate the meat from the sauce. Remove excess fat and skin. Then debone the duck legs, mixing the meat back into the vegetables and sauce. Leave some meat in chunks. Leave to rest.

Cook the pasta till al dente. Then reheat a portion of the sauce in a pan with butter, black pepper, and salt. Add some of the boiled/cooked noodles and toss. Sprinkle Parmesan cheese and Italian Parsley over the pasta and serve immediately.


Anonymous said...

Looks yummy! When do we get to try this ?! ~cheng~

sweets said...

Anytime, my dear, anytime. I have a stash of duck legs in my freezer. Think J.C also wants to try. Let's have a makan session soon.