Ribbon noodles with duck ragout

Name: Ribbon noodles with duck ragout
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3 Leg of duck (approx. 270 g each); 3 Onions; 4 (approx. 600 g) large carrots; 3 stalks of celery; 2 Bay leaves; 1/2 TEASPOON Peppercorns; 0?$? Cloves; 7-10 Tbsp salt and pepper; 2 TABLESPOONS clarified butter; 2 (30 g) slightly heaped tbsp. flour; 1/4 l dry red wine; 400 g ribbon noodles; 3 TABLESPOONS Cranberries in their own juice (glass)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3 Leg of duck (approx. 270 g each)
3 Onions
4 (approx. 600 g) large carrots
3 stalks of celery
2 Bay leaves
1/2 TEASPOON Peppercorns
0?$? Cloves
7-10 Tbsp salt and pepper
2 TABLESPOONS clarified butter
2 (30 g) slightly heaped tbsp. flour
1/4 l dry red wine
400 g ribbon noodles
3 TABLESPOONS Cranberries in their own juice (glass)

Directions

1
Wash the duck legs. Peel onions, cut two in half. Peel or clean and wash carrots and celery. Cut 2 carrots and 2 celery sticks into pieces.
2
Put the legs, onion halves, vegetable pieces, spices and approx. 2 teaspoons salt in a large pot. Pour about 1.5 l water on it until everything is covered. Slowly bring to the boil, cover and simmer for about 1 hour.
3
Dice the rest of the onion, carrots and celery. Remove the legs from the stock, drain them and let them cool down a little. Pour the stock through a fine sieve and collect.
4
Peel the skin from the legs and remove the meat in pieces from the bones. Heat the lard. Brown the meat all around. Season with salt and pepper.
5
Fry the diced vegetables and onions briefly. Dust with flour and sauté briefly. Add wine and 350 ml stock. Bring to the boil, cover and stew for about 30 minutes.
6
Cook the noodles in 4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Stir cranberries into the ragout, season with salt and pepper. Mix with the drained noodles.