Duck Ragu with Mushrooms | Wild Table

Let's delve into the rustic art of preparing duck ragu, a deeply rooted culinary tradition that intertwines with the authentic experience of duck hunting.

If the weather has a bracing chill and the scent of damp earth perfumes the air, it's the perfect time for this age-old tradition. Going out into the marshlands for a duck hunt is not just about the sport; it's about connecting with nature. The hunt is an opportunity to engage with the environment, to truly understand and respect where our food comes from. This centuries-old method of sourcing ingredients gives "farm-to-table" a whole new authenticity.

Imagine the early morning mist hanging over the ponds as dawn begins to break. There's the soft lapping of water against the banks, the whispering rushes swaying in the wind, and the distant call of waterfowl breaking the calm. As the rising sun paints colors over the landscape, you spot a flight of ducks etched onto the horizon, drawing closer. A sense of anticipation sets in, intermingled with the crisp cold of the morning air.

After a respectful hunt, you have the main ingredient for your duck ragu in your hands. Kneel by a clean stream and rinse the bird, its feathers now a symbol of a life returned to the cycle of nature. Once you return home, pluck the bird and prepare it for cooking. Wild duck has a deeper, richer flavor than what you might find in the store – this is the taste of nature.

Remember, cooking is an experience, not just a chore or a task. Savor it, like the rich duck ragu you've truly earned. Happy cooking!

Ingredients

• 2 large duck breasts (we used mallard)
• 3 shallots, sliced
• 2 garlic cloves, minced
• 1 pint cremini mushrooms, sliced
• 1/3 C sweet vermouth
• 1 1/2 C low sodium chicken broth
• 1/4 C heavy cream
• 1 tsp dried basil
• 2 Tbsp fresh parsley
• 1/2 C grated parmesan

Directions

1. Over medium heat, coat the bottom of the large skillet with olive oil.
2. Once shimmering, add shallots and garlic, stirring occasionally until the shallots become translucent (6-8 minutes)
3. Add mushrooms, salt, and pepper. Stir mushrooms until the liquid they release has cooked off.
   REMOVE THE SKILLET FROM THE STOVE SO YOU DON'T LIGHT YOUR FACE ON FIRE!
4. Add vermouth to the skillet, away from any open flames
5. Return skillet to heat and allow to cook off for 2-3 minutes.
6. Add broth. Once simmering, reduce heat to low-medium low and let simmer for 30 minutes.
7. While waiting for the broth to cook down, salt and pepper each breast on both sides.
8. Over medium heat, coat an oven safe skillet with olive oil. Wehn shimmering, add breast and cook for 6-7 minutes.
9. Flip the breasts and cook for an additional 4 minutes or until Internal temperature reads 145°F. Set aside.
10. Once broth finishes simmering, add heavy cream, herbs, and cheese.
11. Plate the breasts, sliced or whole, and smother with the mushroom sauce.

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!