Duck ragout

Ingredients

Directions

SOURCE: AUSTRALIAN VOGUE WI

beurre manie (butter blended with flour to a smooth paste) salt and pepper a little vinegar Remove oil glands from tails of ducks. Heat some of the butter in a large, heavy frying pan and brown ducks, one at a time, on all sides. Transfer to a large boiler. Fry bacon, onions, carrots and celery until golden, adding more butter as needed. Remove with a slotted spoon and add to boiler with bouquet garni and enough cold water to just cover. Simmer gently, covered, until ducks are tender (about 1½ hours). Remove ducks from boiler, take meat from bones, cut in large pieces and set aside. Return bones and skin to boiler and boil to reduce liquid to about 3 cups. Brown sausages in frying pan and cut in 2 or 3 cm diagonal slices. Grate parsnips coarsely. Plunge pickling onions into boiling water for 1 minute (this makes them easier to peel). Peel onions, leaving bases intact, and make a small cross with a sharp knife in each base to prevent onions falling apart. Strain reduced stock, discarding solids and grease, return to heat and thicken with buerre manie if necessary. Taste for salt and pepper and sharpen to taste with a little vinegar Add pickling onions and cook over low heat until almost tender. Add parsnips, sausage and duck pieces and heat through. Serve with Barossa ribbon noodles. Bon-Appetit, Exec.Chef.

Magnus Johansson

Submitted By SHERREE JOHANSSON On 09-26-94