Venetian Duck Ragu

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Venetian Duck Ragu

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Ingredients

2 bottle(s)

Venetian Duck Ragu4

4 duck maryland, (small)
30 g Parmesan cheese
2 tsp fennel seeds
2 tsp fresh rosemary, stalks removed2
2 cinnamon quills, broken into pieces (or 1 tblsp ground cinnamon)
1 carrot, cut into chunks
2 celery stalks, cut into chunk
1 onions, peeled and quartered
2 cloves garlic
250 g red wine
500 g chicken stock, (or vege stock)
400 g tomato, crushed, canned

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6
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Dinner Lunch

Recipe's preparation

Grate parmesan cheese with 1/4 rosemary leaves: 4 sec/speed 9 - set aside

Without washing bowl, add fennel and cinnamon. Grind 6 sec/speed 9. If cinnamon isn't blitzed, repeat until ground. Add pistachios and rosemary, grind 6 sec/speed 9. Set aside.

Add onion, garlic and veges to bowl. Chop for 5 sec/speed 6. Scrape down sides of bowl. Add chilli (if using)

Add oil and saute for 5 min/120des/speed 2.

Add red wine, saute for 5 min/120deg/speed 2.

Add stock, tomatoes and bay leaf, crushed in your hand. (If mixture is too thick, add a little water - it shouldn't need it yet, though.)

Remove duck from Varoma and cool enough so that it can be skinned and shredded. Remove meat from bones and return to sauce. (Put skin in the oven on some baking paper for about 20 min at 200deg... best snack EVER!)

Reheat sauce , 3 min/80deg/reverse speed 3. Meanwhile, prepare papardelle.

Combine sauce and papardelle. Serve, sprinkled with parmesan cheese.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Fine to freeze in serving portions.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.