I sent off one of my incubators and 15 fresh Pekin duck eggs to a local school this week – they are going to hatch out ducklings – squeak, how exciting for them. I will pop along and candle the eggs in a week and explain how they are developing and then when they hatch I will lend them my brooder so the kids get to enjoy holding and cuddling the ducklings for a week before they enter the spitting water and endless pooing stage – the ducklings not the kids.
I know, this makes me sound really nice, but really I am just doing it for this recipe. I need more ducks so I can make more duck confit ragu – and duck prosciutto.
It is essentially a quick, simple recipe, but it does use duck confit which adds a whole new complication. Luckily if you make a large batch of confit it keeps for ages in the fridge. To be honest I just made it up and I have recreated it here by looking at the photo – bad me.
Duck Confit Ragu: 6 confit duck legs; onion; carrot; garlic; tin of tomatoes; splash of red wine; seasoning.
Fry the duck legs, cool and then shred the meat from them.
Meanwhile gently fry the onion, garlic and carrot. Add the tomatoes and wine and cook a little. Add in the meat and then cook gently for a long, long time.
Serve on pasta or however you like.
It is my emergency, I-just-got-home-at-9pm-after-leaving-the-house-at-5.30am-and-having-taught-all-day dinner.
N.B. It is that time of year where I go back to the hospital and they decide to do more scans and stuff. This year I am focusing on not being worried, but grateful that they are so thorough in their checks.