Duck Leg Ragout with Crispy Duck Skin
Ingredients
- Ingredients
- 1 duck leg
- 2 shallots
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- ½ tsp Tomato paste
- 1 jar Red wine
- 4 thyme
- 300 milliliters Vegetable broth
- 6 lg leaves Sorrel
- 160 grams Tagliatelle
- fresh Parmesan
Preparation steps
Remove skin from duck legs and cut into small cubes. Remove meat from bones and cut into small cubes. Peel shallot and cut into small cubes. In a small pan, heat olive oil and cook meat and shallots and season with salt and pepper. Add tomato puree and cook briefly. Deglaze pan with red wine and let simmer briefly. Rinse thyme and shake dry. Add thyme and vegetable stock to pan. Cover and simmer for about 45 to 60 minutes over very low heat.
In a small pan, heat a little olive oil and fry duck skin until crispy and drain on paper towels and season lightly with salt. Rinse sorrel, spin dry and cut into thin strips (julienne). Cook noodles in boiling, salted water until al dente and drain well and transfer to plates. Season sauce with salt and pepper and spread over pasta. Sprinkle with sorrel and duck skin. Garnish with parmesan, pepper and a drizzle of olive oil.
