When browseing ideas for what to do with this large amount of duck, i checked my email and WAH LAH! smack dab in my inbox is a post from one of my FAVORITE blogs for Duck Ragu.... I'm not really sure what Ragu tecniquly is, but it looked good and, darn it, i had ALOT of shredded duck to contend with.
i looked Ragu up in wikapedia and they defined it as
"In Italian cuisine, a ragù (pronounced [raˈɡuː]) is a meat-based sauce, which is commonly served with pasta. The Italian gastronomic society l'Accademia Italiana Della Cucina has documented 14 ragùs.
The commonalities among the recipes are all meat-based and all are to be used as sauces for pasta. Typical Italian ragùs include ragù alla bolognese (Bolognese sauce), ragù alla napoletana (Neapolitan ragù), and ragù alla Barese (sometimes made with horse meat)."
perfect, i wonder where i can get horse meat?
i think we always just called Ragu 'Meat Sauce'
i would like to note that Perciatelli Bucatini is the most amazing noodle you will ever ingest. the noodle is a spagetti with a hole down the middle the way thay macaroni has. the noodles puff up and the sauce get all down and through each strand. Delish!
Duck (Meat Sauce) Ragu with Buccatini Percatelli
2 Tablespoons Duck Fat
2 Onions, Diced
6 Carrots, Diced
4 Garlic Cloves, Diced
salt and pepper and garlic powder
2 Tablespoons Unbleached Flour
7 oz (1/4 large can) Crushed Tomatoes
3/4 LB Mushrooms, Sliced Thin
1 lb Shredded Duck Meat
21 oz Crushed Tomatoes (the other 3/4 of a can)
4 Cups Duck Broth
3 Bay Leaves
1/4 Cup Parmesan Cheese (or a Rind if you have one)
1 Tablespoon each: Oregano, Thyme, Parsley, Garlic Powder, Onion Powder, Black Pepper
Water for boiling Pasta
1 LB Bucatelli Percatelli
salt, garlic powder
melt duck fat in a stock pot and add the onions, garlic and carrots to brown. add the 7oz of crushed tomatoes spices and carrots and mix while sauteeing until the sauce has turned a deep red-brown color. about 15 to 20 minutes.
to the pot add the rest of the tomatoes, the shredded duck meat, broth, bay leaves, parmesan cheese (or rind) and seasonings to taste. bring to a boil for not less then 30 minutes
meanwhile boil the pasta and enjoy watching the perciatelli blow up like balloon! these noodles are amazing. i like to season my pasta water with salt and garlic powder to get the flavors to infuse right into the noodles.
toss noodles with duck sauce, sprinkle with parmesan cheese and serve with crusty garlic bread