Mushroom Duck Ragout with Onions

Ingredients

• 3 duck breast fillets (200g each)
• 1 bundle mirepoix vegetables
• 1 bay leaf
• 2 cloves of clove
• 10 peppercorns
• 1 sprig thyme
• 250 ml red wine
• 2 Tomatoes
• 300 g pearl onions
• 300 g small mushrooms
• 1 tbsp tomato purée
• 400 ml duck stock
• Salt
• Pepper (freshly ground)
• 30 g butter flakes
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and pat dry the duck breasts, remove skin, and cut into bite‑size cubes. Wash, trim, and finely chop the mirepoix; place in a bowl with bay leaf, cloves, peppercorns, thyme, add the duck cubes, pour over red wine, cover and marinate overnight. Remove the duck, pat dry, set aside. Boil tomatoes, peel, quarter, deseed, and dice.

2. 2.

   Peel onions and clean mushrooms. Render duck skin in a pan without added fat until crisp; remove and set aside. Brown the duck cubes in the same pan until golden brown. Add mushrooms and onions, let them color briefly, stir in tomato purée, then add diced tomatoes, stock, and the remaining marinade. Cover and simmer for 35 minutes. Remove duck pieces, onions, and mushrooms, keep warm.

3. 3.

   Strain the sauce through a sieve and reduce to 1/4 litre. Season with salt and pepper, fold in butter flakes. Return duck, onions, and mushrooms to the sauce; reheat briefly. Plate on warmed dishes alongside blanched celery sticks and carrot pieces. Sprinkle with parsley before serving.