Sienna Miller’s duck ragù recipe | Jamie Oliver recipes (2024)

FAQs

How to make duck Jamie Oliver? ›

Place breast-side up in a roasting tray and stuff with the orange halves and the sprigs of rosemary and sage. Mix the Chinese five-spice with a good pinch of salt and pepper and rub all over the duck, inside and out. Turn the duck breast-side down and pop in the oven for an hour. Remove the tray from the oven.

Duck breast is first marinated overnight, briefly pan-seared, and then baked for a long time at low temperature. This results in a meat that is tender and not chewy and tough so you can cook your duck breast to 'well-done' (which would not be possible when simply pan-frying it).

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

By definition, a brine is simply a mix of water and salt. Some like adding seasoning to the brine, but that is a matter of personal taste. Blood is drawn out when wild game meat is soaked in the brine, and the brine penetrates the meat. The result is milder, more tender meat for your favorite recipe.

Soaking ducks in various liquids is a common “cure” for the taste that seems offensive to many. Some soak duck breast in milk, wine, bourbon, salt water and probably a bunch of other stuff.

The boiling water helps pull the skin taut, making it easier to score in a crosshatch pattern. That, in turn, allows the fat to render out as everything roasts. The result is a perfectly cooked duck with pink, juicy meat and burnished, crunchy skin.

According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”. She adds: “It also makes the mince meat nice and tender, creating that melt-in-your-mouth deliciousness.”

What is Ragu? One of the most common misconceptions about Ragu here in the United States is that it must be a tomato sauce. While a lot of the sauces called ragu are tomato sauces, the defining characteristic is actually that it's an Italian meat sauce, not that it's a tomato sauce.

Also called plum sauce, it got its name when restaurants in the United States started serving it with Peking Duck, which is actually traditionally served with a similar sauce, hoisin (which also has a confusing name since hoisin means “seafood,” although it's not traditionally served with that).

By definition, a brine is simply a mix of water and salt. Some like adding seasoning to the brine, but that is a matter of personal taste. Blood is drawn out when wild game meat is soaked in the brine, and the brine penetrates the meat. The result is milder, more tender meat for your favorite recipe.

What are the rules for cooking duck? ›