Garganelli with Entenragù & Trevisano Radicchio
Preparation time: 1 hour. Braising time: 1 1/2 hours.
- 2 Entenkeulen
- 2 EL Entenschmalz
- 1 carrot
- 1 stalk of celery
- 1 red onion
- 1 piece of celeriac
- 1 clove of garlic
- 1 tbsp tomato paste
- 2 sprigs each of rosemary and thyme
- 100 ml red wine
- 50 ml Red Port wine
- 400 ml Entenfond
- fine sea salt
- Pepper from the mill
- 1 Treviso radicchio
- 200 g Entenleber
- 2. Butter
- 1 sprig of thyme
- 1 red onion
- 50 ml red wine
- 50 ml red port wine
- 2 EL alter Balsamic vinegar
- 1 teaspoon thyme leaves
- 1 tbsp finely chopped parsley leaves
- 400 g Garganelli
- Parmesan for grating
- Pepper from the mill
- fine sea salt
- coarse sea salt
- For the ragù, salt the drumsticks and sear them on all sides in 1 tablespoon of duck fat. Remove from the roasting pan.
- Clean the vegetables, dice them coarsely, and sauté them in the remaining lard until lightly browned. Add the tomato paste and herbs, and sauté briefly. Deglaze with red wine and port, and reduce.
- Now pour in the duck stock, bring to a boil, and place the legs on top of the vegetables.
- In a preheated oven at 180°C, braise for 30 minutes, then reduce the heat by 20°C every half hour. Cook the drumsticks until tender, about 1 1/2 hours. The meat should easily fall off the bone.
- Remove the drumsticks and strain the stock through a fine sieve. Shred the meat from the drumsticks and set aside.
- Reduce the stock to the desired consistency, season to taste and add to the drumsticks.
- For the sugo, trim the root end of the radicchio and remove the white parts of the leaves. Wash in lukewarm water, gently spin dry, and cut into strips.
- Rinse the duck liver under cold water, pat dry, and sauté in 1 tablespoon of foaming butter with the sprig of thyme. Season with salt and pepper and keep warm.
- Peel and halve the red onions, then slice them into thin strips. Sauté them in 1 tablespoon of butter until translucent, then season lightly with salt and pepper. Deglaze with red wine and port, and reduce. Add the braised duck meat and season to taste with balsamic vinegar, salt, and pepper.
- Bring a large pot of water to a boil, season with sea salt, add pasta and cook until al dente. Transfer directly to the duck ragout using a pasta fork.
- Add the radicchio, herbs, and fried liver, and toss everything together.
- Arrange on preheated plates and serve sprinkled with Parmesan shavings if desired.
1. For the ragù, salt the drumsticks and sear them on all sides in 1 tablespoon of duck fat. Remove from the roasting pan.
Clean 2 vegetables, roughly dice them, and sauté them in the remaining lard until lightly browned. Add the tomato paste and herbs, and sauté briefly. Deglaze with red wine and port, and reduce.
3 Now pour in the duck stock, bring to a boil, and place the legs on top of the vegetables.
4. In a preheated oven at 180°C, braise for 30 minutes, then reduce the heat by 20°C every half hour. Cook the drumsticks until tender, about 1 1/2 hours. The meat should easily fall off the bone.
Remove 5 drumsticks and strain the stock through a fine sieve. Shred the meat from the drumsticks and set aside.
6. Reduce the stock to the desired consistency, season to taste and add to the drumsticks.
7. For the sugo, cut off the root end of the radicchio and remove the white parts of the leaves. Wash in lukewarm water, gently spin dry, and cut into strips.
Rinse 8 duck livers under cold water, pat dry, and sauté in 1 tablespoon of foaming butter with the sprig of thyme. Season with salt and pepper and keep warm.
9. Peel the red onions, halve them, and cut them into thin strips. Sauté them in 1 tablespoon of butter until translucent, then season lightly with salt and pepper. Deglaze with red wine and port and reduce. Add the braised duck meat and season to taste with balsamic vinegar, salt, and pepper.
10. Bring a large pot of water to a boil, season with sea salt, add pasta and cook until al dente. Transfer directly to the duck ragout using a pasta fork.
11. Add the radicchio, herbs and fried liver and toss everything together.
12. Arrange on preheated plates and serve sprinkled with Parmesan shavings if desired.
