Duck and Port Ragout

I have been looking for a good receipe for duck filling for ravioli. Maybe Logan Brown’s recipe for a duck and port ragout would do the trick so I experimented over the weekend.  What a tasty treat.  It takes a bit of work.  The recipe is actually for wild duck but I used a $25 one from Pak n Save.  You cook the duck for an hour and a half in a covered pan with celery, onion, carrot, rosemary, thyme bay leaves, port and chicken stock.  Keep the juices and let the duck cool.  In a pot, fry bacon then you add garlic, onions, chopped celery and carrots, sage and thyme and let the veges sweat for about 20 minutes before adding the mushroom, port, wine and beef and chicken stock.  Then add the duck meat and cook for one hour. You thicken it by making a roux.  This makes a fantastically rich stew.  The meat is very tender and has a dense flavour.  I will definitely make it again.  Not sure I will it in ravioli though. I might need to find a recipe that has a smoother consistency.   I’ll leave that part of the experiment until next weekend.

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