Duck Ragu...

[Angus]

Well this is not "seafood" per se... However it does involve a water loving animal. Some AFOers who attended the 2011 Winter Camp may appreciate the revised version of the Duck i cooked then

Seal the skin side first while adding some ginger and garlic to the bare flesh. I also throw in some whole spring onions at this point. No butter or oil needed as the rendered duck fat serves perfectly.

Turn the breasts when skin is nice and crispy as pictured. Add the stalks of the spring onion diced up and a dash of soy (i use this instead of salt).

Add black fungi (or Shi take if you cant get them) and swiss brown mushrooms, thyme and rosemary, 1/3 bottle of heavy red (Cab Sav, Shiraz etc), and a knob of butter.

Turn down the heat and let simmer/slow cook for 2 hours.

Close to the end of 2 hours make you pasta. We just used a simple pasta recipe with Spelt flour.

Cut thickly or more technically in a "Papperdelle" style.

Trim up some asparagus. I half shallow fry half steam these. Just use a small pan, small ammount of oil on a medium heat and put the lid on.

Cook the pasta "Al dente" (about 3/4). This is essential even if you don't like Al dente pasta as I add the pasta to the pan with the rest of the ingredients and simmer for a further few minutes. This lets the pasta suck up heaps of the rich strong flavor created by the duck.

Serve! Only addition bot previously mentioned is the Parmesan cheese on top. Don't need a lot though as there is plenty of flavor.

All that is is left is to crack another Red, as the remaining 2/3's that did not go into the pasta has been well and truly consumed by this point and enjoy.

[JarrydA]

Gus, This looks so good im gonna try and cook it tonight. Cheers! :cheer:

[qbkami]

Angus, I havent had anything yet and you post this up!! soooooo hungry

Nice dish matey *drool*

[Surfingant]

Very nice Gus, I'll have to give this a crack

[bootyinblue]

Great looking fish, I mean dish there. Its right up there with my saying 'I love to cook with wine, and sometimes it even makes it into the dish'

Glad this place ain't just a fishing website as we would all miss out on posts such as this

[dan25]

Looks awesome, cool post Masterchef 2013?

[tugger]

mmmm i've cooked alot of wild duck over the years you just had to spit out the seeds you should join our cooks over at Blakesleys next month Angus and we'll all cook up a storm