Duck Ragu with Porcini Mushrooms
Ingredients
- 20 duck leg Marylands (5kg)
- Sea salt
- 3 bay leaves
- ¼ bunch thyme
- ½ bunch flat leaf parsley
- 9 cloves garlic,peeled (1 crushed, 2 sliced)
- 1 brown onion sliced
- 50g dried porcini mushroom, rehydrated in 2 litre water
- 400ml white wine
- 1 bunch parsley chopped
- 200g swiss brown mushrooms
- 100g king brown mushrooms
Method
- Fry off garlic, chilli, and onion. Add white wine and reduce by half.
- Add mushrooms and herbs.
- Pour over seasoned duck legs.
- Bake in oven at 180 degrees for 2 hours uncovered.
- Remove foil for last 20 minutes. Finish with chopped parsley.
- Serve with mash potato, broccolini. Grate parmesan on top.