@cedriklorenzen: Epsiode 62 | Teaching your next date how to cook. #ragu #duck #pasta This is a wonderfully balanced duck ragu with subtle notes of mushrooms truffle and a rich reduction stock. It does require a bit of skill to finish but when done well is an A-class level plate to impress your date or dinner guests. This serves 4-6 people. It can be reduced to 2. Difficulty - Medium Ingredients below! Notes before you begin: 1. Ask her about her favourite toy 2. Stay classy and respectful 3. Slow and steady wins the game! Stock Base: 600g duck legs 145g carrots 145g celery sticks 145g white onion 10g dried porcini mushrooms 1/2 garlic bulb 20g rosemary leaves 150g white wine 3 dried bay leaves 4 sage leaves 600g chicken stock 300g veal stock Parmesan (enough to keep everyone happy) 200g Chanterelle mushrooms Shaven Truffle (optional) Desired pasta Process: Grill duck legs until crispy and golden. Sautee mirepoix until caramelised. Reduce with white wine. Add duck legs and stock with herbs. Place in oven for 160°C/320°F until fork tender then shred. Reduce stock until thick but check consistency. Add sauteed mushrooms and shredded duck. Add cooked pasta, stir through and add parmesan and truffle. Linguine Pasta 400g flour 3 eggs 4 egg yolks Semolina flour for dusting Generous pinch of salt Process: Mix everything until smooth. Rest then laminate a few times before cutting to desired shapes. Cook for 2-3 minutes in salted water.

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Sunday 03 November 2024 19:47:01 GMT