Duck Ragú

| November 28, 2019 | 0 Comments


1-2 duck breast meat  (minced by knife or meat grinder big hole)

1-2 duck skin chopped

250-300g Pasta

1 carrot chopped (very little!)

1 celery stalk chopped (very little!)

1 onion chopped (very little!)

200ml Marsala

200ml red wine

100ml water/chicken broth

100-200ml tomato passata


olive oil




1.Add the duck skin to a medium hot pan without oil and let it crisp


2. Add the duck meat after around 4-5min and sauté for 2-3min


3. Remove the duck and set aside. Add a bit olive oil and chopped vegetables and sauté for 2-3min


4. Add Marsala and let it reduce for 3-4min on high heat


5.  Then add red wine and let it reduce for 1min on high heat


6. Also add tomato passata and water/chicken broth


7. Bring the duck back to the pan and let it simmer on very low heat for 1h with lid.


8. After 55min add chopped parsley and also cooked pasta, combine.


9. Serve with a bit parmesan on top.  ENJOY




Category: Berlin Kitchen

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