Duck Breast Ragu

I am not going to stick a Sierra Leonean flag into this dish and claim it as one of ours, although it crossed my mind, I know that would be so wrong and I would be ridiculed to death by my Italian friends.  My love for all things stew though is the reason why this dish is one of my favourite Italian dishes and also if I am going to have some pasta, I might as well have it as if I am an Italian.

The ingredients I used are:

3 duck breast pieces, 2 medium sized carrots, 1/2 cup red wine, 2 tbsp olive oil, 50 gms butter, 1 tbsp chicken stock powder, 2 tbs tomato paste, 1 brown onion, 3 medium sized fresh tomatoes, 3 slices bacon, 11/2 cups water, 1 tsp each of garlic powder, five spice, dried rosemary and 1/2 tsp chili powder.

Method

Wash and cut duck breast into pieces and season with the garlic powder, rosemary, five spice, chicken stock powder and chili powder

In a sauce pan, brown duck breast in olive oil over medium heat. Cook in batches so a not to overcrowd the pan. 

Remove duck breast from pan, then add chopped onions, carrots, bacon and butter and cook for five minutes.

Then add red wine, cook for another five minutes.

Then add fresh chopped tomatoes and tomato paste

Return duck breast to the sauce pan, add water, cover and let it simmer for 1 hour.

I served it with Gnocchi and steamed vegies.  Absolute goodness on a plate.