My Father's Daughter': Gwyneth Paltrow's Duck Ragu

Name: My Father's Daughter': Gwyneth Paltrow's Duck Ragu
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 158 milliliters fresh bread crumbs, toasted and coarsely ground; 1 kilograms whole peeled tomatoes with their juice; 2 mediums carrots, peeled and finely diced; 2 medium stalks celery, finely diced; 1 pinch Small of coarse salt; 1 large organic large duck, washed and dried; 4 slices duck bacon, finely diced; 3 Tbsps extra virgin olive oil; 2 Tbsps finely chopped fresh parsley; 2 sprigs 5-inch sprigs fresh rosemary, stems discarded and leaves finely minced; 5 cloves garlic, peeled and minced; 2 Zest of lemons; 454 grams pappardelle (fresh or dried); 59 milliliters tomato paste; 237 milliliters Italian red wine; 1 medium yellow onion, peeled and finely diced

My Father's Daughter': Gwyneth Paltrow's Duck Ragu is a dairy free main course. This recipe covers 50% of your daily requirements of vitamins and minerals. One portion of this dish contains about 45g of protein, 93g of fat, and a total of 1523 calories. This recipe serves 4. Head to the store and pick up parsley, pappardelle, lemon zest, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Trim off excess skin from the opening to the duck’s cavity and from the back end. Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out. Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Duck

Dry Seasoning Rub

Let it cool in the pan until you can handle it.

Equipment you will use

Frying Pan

Drain off the fat and either discard or reserve it for another use, such as roasting potatoes.

Ingredients you will need

Potato

While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp.

Ingredients you will need

Olive Oil

Bacon

Whole Duck

Equipment you will use

Dutch Oven

Add the onion, carrots, celery, garlic, and rosemary, turn the heat down to low, and cook, stirring occasionally, for 15 minutes, or until softened.

Ingredients you will need

Rosemary

Carrot

Celery

Garlic

Onion

Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third.

Ingredients you will need

Tomato

Juice

Water

Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

Ingredients you will need

Pepper

Tomato

Water

Salt

Wine

Equipment you will use

Dutch Oven

After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour and up to 4, adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

Ingredients you will need

Salt And Pepper

Tomato Paste

Water

Whole Duck

Meat

To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. Top with the Gremolata Bread Crumbs or Parmesan.

Ingredients you will need

Breadcrumbs