Mushroom-Duck Ragout with Onions
Ingredients
- Ingredients
- 3 duck legs (each about 200 grams)
- 1 bunch Soup vegetables (carrot, leek, parsnip, or other aromatic vegetables such as celery or onion)
- 1 bay leaf
- 2 cloves
- 10 peppercorns
- 1 thyme
- 250 milliliters Red wine
- 2 Tomatoes
- 300 grams Pearl onion
- 300 grams small button Mushroom
- 1 Tbsp tomato puree
- 400 milliliters duck stock
- salt
- freshly ground peppers
- 30 grams butter
- 2 Tbsps chopped fresh parsley
Preparation steps
Rinse the duck breasts, pat dry and separate the skin. Cut the meat into bite-sized cubes. Rinse the soup vegetables, cut into small pieces and place with the bay leaf, cloves, peppercorns and thyme in a bowl, mix in the meat, pour in the red wine and let marinate in the refrigerator overnight. Remove the meat, pat dry and set aside. Blanch the tomatoes, peel, quarter, core and cut into small pieces.
Peel the onions and trim the mushrooms. Melt the duck skin in a dry frying pan, add the meat and saute until golden brown. Add the mushrooms and onions, saute until lightly browned, add the tomato paste, the tomatoes and the marinade, cover and simmer 35 minutes. Remove the duck pieces, onions and mushrooms, and keep warm.
Strain the sauce through a sieve and reduce to 1/4 liter (approximately 1 cup), season with salt and pepper and stir in the butter. Return the duck, onions and mushrooms to the sauce, let heat and arrange on warmed plates with the blanched celery and carrot pieces. Serve garnished with parsley.
