Duck ragout
- 250g duck leg meat
- 100g mirepoix
- 100ml red wine& madeira
- 300ml duck sauce
- 5G peppercorns
- Rosemary/thyme
- 5 cloves of garlic
Sous vide duck
Nick bailey
15th March 2021
Sous vide duck
40 min
confit duck leg Ragu tart,Hazlenut purée,Apricot gel,duck sauce
Ingredients
Method
Ragout
Fry off mirepoix until coloured with the garlic and the herbs.
Add cooked duck meat and wine.
Reduce until thick then add duck sauce until come together and is the perfect consistency and flavour.
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