Main Dish
Duck Ragu on Polenta
Forchini Vineyards & Winery
5141 Dry Creek Rd
Healdsburg, CA 95448
forchini.com
- RECIPE YEAR: 2014
- RECIPE BY: Todd Muir
- YIELD: Serves 6
- PAIRS WELL WITH: 2010 Estate Russian River Pinot Noir
Made with duck legs, olives, porcini mushrooms and apricots, this hearty ragu is served over a bed of polenta
Ingredients:
- 8 bone-in, skin-on duck legs
- 1 tablespoon kosher salt
- Freshly ground pepper, to taste
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 5 garlic cloves, minced
- 2 cans (each 14 oz.) whole peeled tomatoes with juice
- 1/2 cup tomato paste
- 1 cup Forchini red wine
- 1/2 cup pitted Kalalmata olives, cut into rings
- 1/2 cup dried porcini mushrooms reconstituted in 1/2 cup hot water, mushrooms chopped and soaking water reserved
- 1/2 cup dried apricots, sliced
- 2 fresh rosemary sprigs, each 5 inches long
- 4 cups polenta
- 1/2 cup grated Parmesan cheese
- 4 tablespoons chopped fresh flat-leaf parsley
Directions:
Preheat the oven to 375°F. Season the duck legs with the salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil. Sear the duck, turning every few minutes on each side, until browned, about 15 minutes. Transfer the pot to the oven and roast until the meat falls off the bones, about 30 minutes. When the duck is cool enough to handle, transfer to a cutting board. Remove the meat, discarding the skin and bones. Set the meat aside. Place the pot on the stovetop over medium-high heat Add the onion, carrots, celery and garlic and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and their juice, tomato paste, wine, olives, apricots, mushrooms, rosemary and reserved duck meat. Bring to a boil, then transfer to the oven and cook, uncovered covered, until the carrots are soft, about 30 minutes. Check every 10 minutes or so to make sure the ragu does not dry out. If it looks a little dry, add some water. Remove from the oven, and remove and discard the rosemary sprigs. Meanwhile, cook the polenta according to the package instructions. Divide among 6 bowls and spoon a generous amount of duck ragu over the polenta. Garnish with the cheese and parsley.