Duck ragu

432 - - -

This dish requires advance preparation on the eve of, or prepared from the meat of a duck/Turkey, rest, for example after a holiday table (Christmas dinner). Believe me, it's delicious, hearty, and juicy, worth the cost of time, because the pleasure from eating is much more valuable.

Ingredients for Duck ragu

Step by step instruction of cooking Duck ragu

Шаг 1

In salted boiling water, drop the two bags of rice, cook over low heat for 15 minutes. At the end of cooking, to get the bags and drain off the water.

Шаг 2

If you want to prepare the day before, the presence of the slow cooker will greatly simplify the process of preparing duck legs for further use. With duck feet cut the fat (it then can melt and use for cooking). Fry without oil in a nonstick pan, or slow cooker, with the two sides. Reduce heat and simmer for 1-1 h 10 min (in a slow cooker turn on the program "quenching"). To separate the meat from the bones.

Go directly to the cooking stew.
Fry in vegetable oil or duck fat left after cooking the duck, sliced: onion, carrot, garlic.

Шаг 3

Add the chopped pepper.

Шаг 4

Diced tomato. Mix well.

Шаг 5

Pour the wine, soy sauce, put the meat.

Шаг 6

Pour the mashed tomato mass, diluted with water. Simmer for 12 minutes. Adjust the taste with salt, black pepper.

Шаг 7

3 minutes before the end of stewing add chopped pickled cucumber (gherkins). Mix well.
The stew is ready!