This is the time of year that many of us back woods,
redneck, country (insert name you prefer here) women are very familiar with; the
season when all the men in our lives that are of age virtually disappear. Some
of us have significant others who also travel for work as well and so it seems
we are living the single lady (or mother) life for a while.
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.
- 1 tbsp butter
- 1 duck, deboned, and skinless
- 1 onion, chopped
- 1 cup chopped crimini mushrooms
- 3 cloves of garlic, minced
- 2 tbsp tomato paste
- ½ cup red wine
- 1 cup diced tomatoes
- 1 cup chicken stock
- 1 tsp orange zest
- ½ tsp ground cinnamon
- Pinch of nutmeg
- Salt & pepper to taste
- 1 lb parppedelle pasta cooked aldente
- In a large skillet melt the butter over medium high heat.
- Add the duck to the pan and brown the duck on all sides, then remove the duck
- and set aside.
- Reduce the heat to medium and stir in the onion, and mushrooms.
- Cook stirring occasionally until they are tender and golden. Add the garlic,
- tomato paste, and cook for another minute, stirring continuously.
- Add the wind and bring it to a simmer until it reduced to half, about 3 to 4 minutes.
- Add the tomatoes, broth, zest, and spices, stirring well to combine.
- Add the duckback to the pan and bring to a simmer. Cover and cook for 30 to 40 minutes.
- With forks shred the duck meat and stir it in to the sauce until it is wellcombined. Serve over warm pasta.