DUCK RAGU WITH PENNE

PREPARATION 150MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

01 VG duck

• 1 whole VG duck

• 2 medium diced carrots

• 2 medium diced celery stalks

• 2 medium diced leeks

• 1 cup dry white wine

• Oil to grease the baking dish

• 1 Sicilian lemon

• 2 cans peeled tomatoes

• 50g unsalted butter

• Salt and pepper to taste

PREPARATION METHOD

Rub salt on the surface of the duck, fill with half the chopped vegetables and the lemon cut into two halves. Bake in a low oven covered with aluminum foil for an hour. Remove the foil and allow to brown. Remove from the oven and shred. Melt the butter in a pan and sauté the remaining vegetables until soft. Add the shredded meat, the wine and let it evaporate. Add the tomatoes and cook over a low heat for 40 minutes. Season with salt and pepper. Serve with tube pasta.



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