By Adam Mead (Head Chef At Locale Restaurant)
Feature recipe for September 2017

This traditional duck ragu with fettucine is a favourite at our Yarra Valley Estate Locale Restaurant. Our Head Chef, Adam Mead, suggests serving the dish with a glass of the gently aromatic La Bohème Act Two Dry Pinot Noir Rosé.

  • 800g duck leg meat, diced
  • ½ bunch of thyme
  • 10g salt
  • 5g pepper
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, crushed
  • 200g swiss button mushrooms,
  • thinly sliced
  • 50g mixed dried mushrooms,
  • re-hydrated and sliced
  • 1L chicken stock
  • 200ml La Bohème Act Two Pinot Noir Rosé
  • 800g fresh (or dry) fettuccine
  • parmesan, grated, to serve
  • parsley, finely sliced, to serve

Marinate the duck overnight in the thyme, salt and pepper. In a large heavy based pot seal off the meat in batches. Set aside in a perforated tray and reserve any juices.

Sweat off the vegetables, including the dried mushrooms and add the duck to the pot. Bring the duck back up to temperature before de-glazing with the La Bohème Act Two Pinot Noir Rosé. Add the juices from sealing the duck and enough chicken stock to cover the duck and vegetables. Bring to a simmer and cook over a very low heat with the lid on for about 2 hours, until the duck is tender.

To serve: Warm the ragu in a pan large enough to hold the cooked pasta. Cook the pasta in rapidly boiling salted water. Once cooked add to the ragu. Add grated parmesan, finely sliced parsley and toss the pasta through the ragu. 


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