Grandpa Joe's
Duck Ragu with Porcini Mushrooms

Juicy duck in a rich, flavorful sauce with Porcini mushrooms.  Perfection!

About this recipe

This version of Duck Ragu with Porcini Mushrooms is inspired by a recipe I discovered recently on the Australian Gourmet Traveler website.  The article announced the opening of Australian Chef Andreas Papadakis's new Melbourne restaurant Tipo 00, which features a variety of freshly prepared pastas.  When I saw the ingredients list, I knew I had to make it, and I knew it would be delicious.  It was, and it is!

Ingredients

  • 4 duck quarters (leg and thigh)
  • 2 cups onion, diced
  • 1 cup carrots, diced
  • 3 garlic cloves, minced
  • 4 fresh sage leaves
  • 1 fresh bay leaf
  • 4 fresh thyme sprigs
  • ½ ounce dried Porcini mushrooms
  • 4 ounces tomato paste
  • ½ cup dry white wine
  • 3 cups chicken stock
  • kosher salt
  • freshly ground black pepper
  • Italian parsley
  • Parmigiano-Reggiano cheese

Directions

  1. Soak the dried Porcini mushrooms in 1 cup of warm water for one hour.  Then carefully remove and roughly chop the mushrooms.  Reserve the liquid for Step 6 below.
  2. Using a heavy bottom Dutch oven over medium heat, add the duck quarters, skin side down, and fry for 10 minutes, allowing the fat to render.  Turn and fry for another 10 minutes.  Remove the duck and set aside.
  3. Remove all the rendered fat from the pot and then add 2 tablespoons back into the pot.  (See Notes.)
  4. Add the carrots and onions -- and a half teaspoon of kosher salt and a quarter teaspoon of freshly ground black pepper --  and cook over medium heat for 3 minutes, or until softened and translucent. 
  5. Add the garlic, herbs, and tomato paste and continue cooking for two additional minutes.
  6. Add the wine, stock, and all but the last few drops of the mushroom water (to avoid adding any sediment from the mushrooms).  Stir to combine.  Then add the duck quarters, cover, and cook in a preheated 300° F oven for two hours.
  7. Carefully remove the duck quarter from the pot.  Remove and discard any skin and fat that remains, then remove the meat from the bones.
  8. Remove and discard the fresh herbs from the sauce.  Spoon off and discard the top layer of rendered fat. Return the meat to the sauce.
  9. Reheat to a simmer and then serve over fresh pasta or Gnocchi.  (See Notes.)  Finish with chopped Italian parsley and freshly grated Parmigiano-Reggiano cheese.

Notes

  • Duck fat is a priceless ingredient.  I recommend you strain it at this point and then freeze it until you find another use for it.  It can even be used as a substitute for butter over popcorn!
  • After the meat has been removed from the bone and returned to the sauce it can be refrigerated for at least two weeks.
  • I prefer serving this ragu over Gnocchi, but tagliatelle and pappardelle are very acceptable substitutes.  In fact, almost any pasta is acceptable.
Pulling the duck meat off the bone.
Duck Ragu ready for some pasta!
Duck Ragu with Porcini Mushrooms over fresh tagliatelle served with freshly grated Parmigiano-Reggiano cheese and Grilled Asparagus.
Posted: May 2016.