Duck Ragout (Emeril Lagasse) Recipe

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Duck Ragout (Emeril Lagasse)
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Ingredients
28
Count
Nutrition
544
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and re-season if necessary. Serve over mash potatoes or cheesy grits.
  2. Duck Reduction:
  3. Duck Reduction: 6 cups duck stock 1/2 cup chopped onions 1/4 cup chopped carrots 1/4 cup chopped celery 1 bouquet garni
  4. In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.
  5. Yield: about 2 1/2 cups
  6. Duck Stock:
  7. Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.
  8. Yield: about 6 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.37 Kcal (2279 kJ)
Calories from fat 244.31 Kcal
% Daily Value*
Total Fat 27.15g 42%
Cholesterol 169.05mg 56%
Sodium 224.69mg 9%
Potassium 952.69mg 20%
Total Carbs 31.62g 11%
Sugars 14.89g 60%
Dietary Fiber 7.31g 29%
Protein 34.13g 68%
Vitamin C 35.1mg 59%
Vitamin A 0.6mg 20%
Iron 4.6mg 26%
Calcium 187.3mg 19%
Amount Per 100 g
Calories 44.2 Kcal (185 kJ)
Calories from fat 19.84 Kcal
% Daily Value*
Total Fat 2.2g 42%
Cholesterol 13.73mg 56%
Sodium 18.24mg 9%
Potassium 77.35mg 20%
Total Carbs 2.57g 11%
Sugars 1.21g 60%
Dietary Fiber 0.59g 29%
Protein 2.77g 68%
Vitamin C 2.9mg 59%
Iron 0.4mg 26%
Calcium 15.2mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 13
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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