VILLA GERMANIA DUCK RAGU

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

600g VG Duck Pieces

• 200ml extra virgin olive oil

• 4 cloves of chopped garlic

• 1⁄2 onion

• 1⁄2 carrot

• 1 celery stalk

• Rosemary, thyme, sage, basil, parsley, chives

• Salt and pepper

• Nutmeg

• 250 ml red wine

• 1 tablespoon of wheat flour

• 2 tablespoons tomato extract

• 1 liter of peeled tomatoes lightly beaten in a blender


PREPARATION METHOD

Finely chop the garlic, onion, carrot and celery. Brown these vegetables in olive oil over a low heat. Add the duck meat and let it brown well. Chop all the herbs and add them to the meat. Season with salt, pepper and plenty of nutmeg. Pour in the red wine and cook until dry. Add the wheat flour, tomato concentrate and lightly beaten peeled tomatoes. Cook until thick.


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