Easy recipe Duck Breast Ragu With Soft Polenta Recipe

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twentyg unsalted butter two tablespoons olive oil (Recipes by ingridients olive oil) two duck breasts (see note), trimmed of excess, fat (Recipes by ingridients fat) thinly sliced into strips six slices pancetta, chopped about one onion, finely chopped two garlic (Recipes by ingridients garlic) cloves, chopped about one, carrot (Recipes by ingridients carrot) finely chopped about one celery stalk, finely chopped two bay leaves two tablespoons tomato paste (Recipes by ingridients tomato paste) (Recipes by ingridients paste) about one cup (two hundred and fiftyml) dry red wine six hundredg good-quality tomato pasta (Recipes by ingridients pasta) sauce about one cup (two hundred and fiftyml) chicken stock Soft polenta and grated parmesan, to serveStep about one Heat the butter and oil in a frypan over medium-high heat. Duck Breast Ragu With Soft Polenta Recipe. Cook the duck, in batches, until browned. Remove duck with a slotted spoon and place in a bowl. Step two Drain all but about one tablespoon oil from the pan and heat over medium heat. Duck Breast Ragu With Soft Polenta Recipe. Add pancetta, onion,, garlic (Recipes by ingridients garlic) , carrot (Recipes by ingridients carrot) celery and bay leaves to the pan and cook, stirring, for two-three minutes until they start to colour. Step three Return the duck to the pan with any resting juices, then add the tomato paste (Recipes by ingridients tomato paste) (Recipes by ingridients paste) and cook, stirring, for about one minute. Add the red wine and cook for two-three minutes until the liquid has reduced slightly. Add the tomato passata and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for about fourty-five minutes or until the duck is tender and the sauce has thickened slightly. Step about four Season the sauce to taste, then serve the ragu with the polenta and parmesan..