Duck Ragu
Cocoa linguine, duck ragu, golden raisins, red cabbage
Pasta: Cocoa powder, 00 pasta flour, Durum, whole eggs, and egg yolks.
Ragu: The ragu begins with sweating onions, carrots, and garlic. Allspice, nutmeg, cinnamon are bloomed in the pan. The sauce is then deglazed with red wine, and ground duck legs and fortified chicken/pork brodo are added. The ragu is cooked at low temperature for 4 hours. It is finished with golden raisins, duck livers, red cabbage.
At service, the pasta and sauce are married with butter, black pepper and pecorino cheese, olive oil.
Allergies: Duck, gluten, allium, dairy, nightshades, eggs
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