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Master Stock Duck and Mushroom Ragu with Pappardelle The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge. I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly. Ingredients: 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger Cooked pappardelle (pasta), 1 handful per serve 1 onion, diced 1-2 carrots, diced 1-2 celery stalks, diced 2 large portobello mushrooms, sliced 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary) 1 cup red wine 2 tins of chopped tomatoes 1/2 cup of chicken stock Olive oil, salt and pepper Parmesan, to serve In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart. Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

Master Stock Duck and Mushroom Ragu with Pappardelle

The master stock step here was fairly unnecessary, other than I wanted to cook my duck it in to flavor the stock.  Really, you could butterfly and roast it any way you’d like, just so long as you’ve cooked it.  Or buy it cooked.  I won’t judge.

I made the pasta for 2, but the ragu is about 4 serves, so make enough pasta accordingly.

Ingredients:

  • 1 whole duck, cooked (mine was cooked for an hour in master stock, then roasted for 20 minutes), then pulled apart into bite size pieces, or a bit larger
  • Cooked pappardelle (pasta), 1 handful per serve
  • 1 onion, diced
  • 1-2 carrots, diced
  • 1-2 celery stalks, diced
  • 2 large portobello mushrooms, sliced
  • 1/2 cup chopped fresh herbs (I used oregano and thyme, but you could also use sage or rosemary)
  • 1 cup red wine
  • 2 tins of chopped tomatoes
  • 1/2 cup of chicken stock
  • Olive oil, salt and pepper
  • Parmesan, to serve

In an oven-proof pan with a lid, saute the onions and mushrooms for 3-4 minutes, before adding the carrots, celery, and herbs.  Cook for 5 minutes more.  Add the wine and stock, scraping up any bits from the bottom of the pan.  Stir through the tomatoes and duck, seasoning well with salt and pepper.  Cook in the oven, covered, for about 1 hour, at 170C / 325F.  You’ll know it’s done when the duck is just about falling apart.

Remove the lid and put back on the stove.  Give it a good stir, and put on medium heat until the liquid has reduced and the ragu is thick (as you can see, I got lazy and didn’t finish this, so there’s some liquid coming out from the ragu).  Put onto the pasta, and top with parmesan.

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Master Stock Beef Cheeks with Spicy Rhubarb Sauce, Orange Salt, and Braised Fennel Oh.  My.  God.  This had to have been one of the best things I’ve ever eaten.  After taking the master stock class at the Urban Food Market, I was keen to try out a few of the recipes I came home with, as well as cook up some crazy good looking beef cheeks I picked up while I was there. Firstly, I found out how wrong I’ve been about chicken stock.  Make your own, and make it with uncooked bones or chicken, and not your post-roast leftovers.  I grabbed a kilo of chicken bones to replace the whole chicken in this recipe, and it was really easy and so much better than store bought stock. With that, I put together the first round of master stock with some lamb ribs.  Urban Food Market has graciously put their recipe online so you can try it at home, although I’d highly recommend the class. The rhubarb sauce is from the Jamie Oliver App I was raving about, but with a bit of chili to spice it up.  The orange salt was made by drying some orange peel in the oven and smashing it with some sea salt.  And on the bottom there’s some spaghetti with olive oil, chili and garlic, to soak up all the sauces. Ingredients (beef cheek): 2 pieces of beef cheek Salt, pepper, olive oil Enough master stock to cover it Season the cheeks and brown very well in olive oil.  This will keep it from falling apart in the stock. Bring the stock to a boil, add the cheeks, and simmer on low for 5 hours (I did mine at the same time as the lamb ribs, which I pressed for the next night). Remove from the stock, and bake on super high heat for no more than 5 minutes, to create a crispy outside.  Let rest for 10-15 minutes before serving. Ingredients (braised fennel): 1 fennel bulb, cut in half, then in half, then in half, so you have about 10-12 pieces held together by the core 1 tbsp fennel seeds 3 sprigs rosemary 2 cups white wine A scoop of masterstock, if you have it Olive oil, salt and pepper Brown the fennel in olive oil, seasoned with salt and pepper, in batches.  It’s ok if it’s not cooked through, as long as it’s got some color on both sides.  Add it all back to the pan with fennel seeds, rosemary, and the wine.  Cook for about 15-20 minutes, flipping the fennel halfway through.  Serve and season with orange salt.

Master Stock Beef Cheeks with Spicy Rhubarb Sauce, Orange Salt, and Braised Fennel

Oh.  My.  God.  This had to have been one of the best things I’ve ever eaten.  After taking the master stock class at the Urban Food Market, I was keen to try out a few of the recipes I came home with, as well as cook up some crazy good looking beef cheeks I picked up while I was there.

Firstly, I found out how wrong I’ve been about chicken stock.  Make your own, and make it with uncooked bones or chicken, and not your post-roast leftovers.  I grabbed a kilo of chicken bones to replace the whole chicken in this recipe, and it was really easy and so much better than store bought stock.

With that, I put together the first round of master stock with some lamb ribs.  Urban Food Market has graciously put their recipe online so you can try it at home, although I’d highly recommend the class.

The rhubarb sauce is from the Jamie Oliver App I was raving about, but with a bit of chili to spice it up.  The orange salt was made by drying some orange peel in the oven and smashing it with some sea salt.  And on the bottom there’s some spaghetti with olive oil, chili and garlic, to soak up all the sauces.

Ingredients (beef cheek):

  • 2 pieces of beef cheek
  • Salt, pepper, olive oil
  • Enough master stock to cover it

Season the cheeks and brown very well in olive oil.  This will keep it from falling apart in the stock.

Bring the stock to a boil, add the cheeks, and simmer on low for 5 hours (I did mine at the same time as the lamb ribs, which I pressed for the next night).

Remove from the stock, and bake on super high heat for no more than 5 minutes, to create a crispy outside.  Let rest for 10-15 minutes before serving.

Ingredients (braised fennel):

  • 1 fennel bulb, cut in half, then in half, then in half, so you have about 10-12 pieces held together by the core
  • 1 tbsp fennel seeds
  • 3 sprigs rosemary
  • 2 cups white wine
  • A scoop of masterstock, if you have it
  • Olive oil, salt and pepper

Brown the fennel in olive oil, seasoned with salt and pepper, in batches.  It’s ok if it’s not cooked through, as long as it’s got some color on both sides.  Add it all back to the pan with fennel seeds, rosemary, and the wine.  Cook for about 15-20 minutes, flipping the fennel halfway through.  Serve and season with orange salt.

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