Duck and Pomegranate Ragù

DUCK AND POMEGRANATE RAGÙ

This is definitely a house hold and guest favourite in which I have had many requests for. Finally, I can share it with you guys and gals! This ragù is so rich and flavoursome and I thoroughly recommend making a lot more then needed so that there are plenty of leftovers for the days after. This recipe is from an Australian favourite of mine, Donna Hay. Ill let the pictures do the talking!

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INGREDIENTS

– 6 Duck Marylands, Skin Removed

– 1 Tbsp Grape Seed Oil

– 1 Tbsp Plain Flour

– 500g Eshalots (French Shallots), Peeled

– 3 Cloves of Garlic, Crushed

– 125ml Pomegranate Molasses

– 70g Tomato Paste

– 250ml Red Wine

– 750ml Chicken Stock

– 3 Sprigs of Thyme

– Sea Salt & Pepper


METHOD

Preheat the oven to 160°C (325°F). In a large heavy based oven proof saucepan, heat the oil over a medium heat. Dust the duck with the flour and season with salt and pepper. Cook the duck in batches  and set aside. Add the eschalots to the pan and cook, making sure you stir frequently for 3 minutes or until they start to go translucent. Add the garlic and cook until fragrant and the eschalots start to go golden.

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Add the pomegranate molasses, tomato paste, wine, stock, thyme, salt and pepper and stir to combine. Return the duck to the pan and bring to the boil. Once boiling, cover with a tight fitting lid, transfer to the oven and cook for 2 hours or until the duck as become tender and falling off the bone. Remove the duck from the sauce and with 2 forks shred the meat. Discard any fat and bones.

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Return the duck to the pan and over medium heat cook for a further 5 minutes or until the sauce has thickened slightly. I served this ragù on a bed of creamy mashed potatoes and served with some crusty bread. Enjoy!

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Full Credit to Donny Hay for this recipe.

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