Nick's Duck Ragu

INGREDIENTS

750ml cabernet sauvignon (or other full bodied red)
4 Duck marylands (skin on)
2 Carrots, diced
2 Celery sticks, diced
1 Onion, diced
1 Whole garlic bulb
4 Thyme sprigs
1 Fresh bay leaf
3 Tbls tomato paste
2 Tbls plain flour
Couple of glugs of extra virgin olive oil
750ml chicken stock
1 Cinnamon quill

METHOD

Put the vegetables, garlic, duck, herbs, and wine into a big bowl so that all ingredients are covered by the wine. Marinate overnight or for at least 12 hours.

Remove duck from bowl. Drain the liquid through a sieve leaving only the veg and herbs. Remove herbs and garlic and place into wine bowl.

In a heavy based casserole dish or large pot, over high heat (so that when the oil is poured in it nearly smokes), place duck in, skin side down and brown, then turn over and brown on other side. Remove duck and place on a separate plate. Pour out half of the fat and oil in the pot.  Put veggies in. Lower the heat to medium and sauté them until just starting to brown. Add tomato paste, fry for a minute. Place in flour, fry for a further 30 seconds. It will be dry so pour in another glug of oil. Now pour in the wine, garlic, and herbs. Bring to boil and simmer for 5 minutes until it has thickened. Now place in duck and stock. Bring to boil. Cover and simmer on low heat for approximately two hours. 

Take the duck out and tear off meat. With a slotted spoon remove veggies and herbs. Discard the herbs and garlic bulb. Keep simmering for about 20 minutes until it has reduced and thickened. Put duck and veggies back in. Season to taste and serve with your favourite fresh pasta and shitloads of good Grana Padana parmesan!