Duck Ragout

5 from 5 votes
Prep Time 30 minutes
Cook Time 2 hours
Rest Time 10 minutes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 13 kcal


Fond & Schlegel:

  • 2 piece Duck leg
  • Salt and pepper
  • 1 piece Carrot
  • 1 piece Celery root
  • 1 piece Onion
  • 1 piece Clove of garlic
  • 1 tsp Peppercorns
  • 8 piece Juniper berries
  • 5 piece Allspice grains
  • 5 piece Cloves
  • 1 piece Mace
  • 1 tsp Coriander grains
  • 2 piece Bay leaves
  • 1 tbsp Salt
  • 1 liter Water
  • Sauce & Ragout:
  • Oil
  • 1 piece Carrot
  • Celeriac
  • 1 piece Leek
  • 3 tbsp Tomato paste
  • 250 ml Pinot Noir
  • 1 liter Duck stock
  • Seasoned salt
  • Garlic pepper
  • 2 tbsp Balsamic vinegar
  • Telly cherry pepper
  • Food starch
  • Rosemary, thyme, oregano fresh


Fond & Schlegel:

  • Peel the carrot, celery, onion and garlic, dice everything. Then the legs of the duck, with the vegetables, salt, bay leaves, juniper berries, allspice, cloves, mace, coriander ... and bring 1 liter of water to the boil and cook everything for 2 hours!

Sauce Ragout & Sauce

  • Peel the carrot and onion, roughly chop. Clean and roughly cut the celery and leek. To wash. Take the duck legs out of the back and seven! Salt and pepper the legs. Heat the oil in a roasting pan and fry the legs until crispy and spicy. Remove from the roaster and fry in the same fat, onion, carrot, celery and leek!
  • Then add tomato paste and roast briefly. Add the chopped herbs, deglaze with red wine and stock, add the duck legs and put the lid on. Cook everything for 50 minutes! Then hollow out the clubs and let them cool down a bit. In the meantime, strain off the sauce! Then remove the meat from the legs and pluck it.
  • Season the sauce with seasoned salt, garlic pepper and pepper, thicken the sauce with a little water and starch! The duck ragout was served with wide noodles and a salad!

Seasoning salt:

  • My seasoning salt

Garlic pepper:

  • Garlic and pepper all-rounder; o)


Serving: 100gCalories: 13kcalCarbohydrates: 0.7gProtein: 0.3gFat: 0.1g
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Written by John Myers

Professional Chef with 25 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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