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Taste of Hartford will continue for just a few more days and one of the restaurants participating is Dish in downtown Hartford. Chef Bill Carbone prepares Ragu of Duck Confit.
Ingredients:
Prepared duck confit, shredded (store bought or recipe follows)
1/4 cup shallots, minced
2 T. butter
4 oz. good quality marsala wine
4 oz. reduced veal stock
2 cups heavy cream
Pasta of your choice
Directions:
1. In medium saute pan, melt butter and add shallots.
2. Saute shallots until translucent and add marsala wine.
3. Reduce by half.
4. Add reduced veal stock and bring to simmer.
5. Add heavy cream and reduce by 1/3.
6. Add duck confit and bring to simmer.
7. Season with salt and pepper.
8. Add pasta and cook until well coated.
9. Top with shaved pecorino.
Duck Confit
Approximately 3 pounds duck legs
