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Before you jump to Duck Ragu recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Deciding to eat healthily provides marvelous benefits and is becoming a more popular way of life. There are numerous health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a healthier way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people assume it will take lots of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can change their eating habits for the better by implementing several small changes.
The first change to make is to pay more attention to what you purchase when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. For instance, in all likelihood you have never checked the box of your favorite cereal to see how much sugar it has. One wholesome alternative that can give you a healthy start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating regimen.
As you can see, it’s not at all difficult to begin incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to duck ragu recipe. To cook duck ragu you need 7 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Duck Ragu:
- Use 1 duck
- Provide 1 onion
- Use 2 cloves garlic
- Get 2 bay leaves
- Take Half a bottle of red wine (italian if you have it)
- Provide 2 tins tomatoes
- Get Olive oil
Instructions to make Duck Ragu:
- Roast the duck in the oven for 2 hours, until the skin is crispy. Once cooled lightly shred the meat from the bones.
- Chop the onion and garlic and gently fry, in a table spoon of olive oil, for 15 minutes.
- Add the bay leaves, duck and wine, simmer until the wine has reduced by half.
- Add the duck meat, and a few larger bones, and simmer for an hour on a low heat.
- Remove the bones and serve with conchiglie or pappardelle pasta, lots of parmesan and a glass of red.
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