Duck ragout

Name: Duck ragout
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 2 Leg of duck (approx. 250 g each); 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1-2 TABLESPOONS Tomato paste; 7-10 Tbsp some juniper berries; 2 Bay leaves; 4 Cloves; 1/2 TEASPOON Peppercorns; 1/2 l Meat broth; 1/8 l dry red wine; 250 g Broccoli; 200 g Carrots; 2 Spring onions

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

2 Leg of duck (approx. 250 g each)
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Flour
1-2 TABLESPOONS Tomato paste
7-10 Tbsp some juniper berries
2 Bay leaves
4 Cloves
1/2 TEASPOON Peppercorns
1/2 l Meat broth
1/8 l dry red wine
250 g Broccoli
200 g Carrots
2 Spring onions

Directions

1
Skin the legs of ducks. Remove meat from the bone, then cut into bite-sized cubes. Fry all around in hot clarified butter while turning. Season with salt and pepper and dust with flour. Stir in tomato paste and fry gently. Add juniper berries, bay leaves, cloves and peppercorns. Add stock and red wine while stirring constantly, bring to the boil.
2
Cover and cook for about 30 minutes. In the meantime, clean and wash the broccoli and divide into small florets. Peel and slice the carrots. Clean, wash and cut spring onions into rings. Blanch broccoli in boiling salted water for about 5 minutes, blanch remaining vegetables for 3 minutes, then drain. Add to the duck ragout, heat up and season again. Small potato dumplings taste good with it
3
City