in Spain

Duck ragout

updated

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Ingredients for 10 servings:

  • 3 duck breasts
  • 1 vegetable onion(s), finely diced
  • 1 large red bell pepper(s), finely diced
  • 4 garlic cloves, squeezed
  • 150 ml dry sherry
  • 200 ml stock (duck or chicken stock)
  • 1 carrot(s), finely diced
  • 3 tbsp vinegar (sherry)
  • 2 tbsp paprika powder, medium hot
  • Salt
  • Black pepper, freshly ground
  • 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Estefado de pato – Tapa as part of a tapas meal

Remove the skin from the duck breasts and either roughly chop or finely dice the meat. Heat the olive oil in a wide saucepan or frying pan and fry the duck meat until golden brown on all sides. Add the onions, garlic, carrots, and bell peppers and sauté for 4 minutes. Season with salt, pepper, and paprika. Pour in the sherry and stock, cover, and simmer over low heat for 30 minutes. Season again with salt, pepper, and sherry vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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