Duck ragout
- 250g duck leg meat
- 100g mirepoix
- 100ml red wine& madeira
- 300ml duck sauce
- 5G peppercorns
- Rosemary/thyme
- 5 cloves of garlic
Sous vide duck
Nick bailey
15th March 2021
Sous vide duck
40 min
confit duck leg Ragu tart,Hazlenut purée,Apricot gel,duck sauce
Ingredients
Method
Ragout
Fry off mirepoix until coloured with the garlic and the herbs.
Add cooked duck meat and wine.
Reduce until thick then add duck sauce until come together and is the perfect consistency and flavour.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
