Duck Leg Ragu...skin on or off?
I plan to make this tonight and after reviewing a bunch of recipes I've found they're all very similar EXCEPT when it comes to the skin issue.
Some say to just start with all skin removed. Some say to remove excess skin only, then remove the rest after it is done cooking. Another has me rendering fat from the leg before continuing with the rest.
My current thought was to remove all the skin and then render the fat out of the skin in a separate pan. Then, if I feel the sauce will benefit from a little extra duck fat richness I can add a little back in and reserve the rest for another use.
Sound like a good plan? Thoughts?
I like your idea because I don't like skin that isn't crispy. With duck, I also want to be able to control the fat and your method allows me to get at whatever is under the skin. You could also use the rendered skin--crunchy I assume--as topping for the finished dish, adding that great texture and flavor!
So yes, I did remove the skin (or at least as much as possible) and had to defat it as it was...so I was glad I did not do this with the skin on.
Overall, the results were quite tasty...but maybe just a little too sweet. The sweetness thing is a bit of a side note, but I figured I might as well share my experience since we are on the topic of ragu. While I was sort of winging it, I used some recipes for guidance and I would just recommend to others to keep an eye on what you are adding to your liquid. I added a little sugar (a scant T. for 2 leg/thigh quarters and 2 cups of liquid) after seeing it in a few recipes and afterwards thought that was really silly considering the carrots, tomatoes, balsamic vinegar that already would have added some sweetness... What's funny, is one of the recipes I looked at had sugar and marsala wine recommended, so that would have really been sweet! Oh well, I am serving tonight and just need to doctor it up a bit and I'm sure it will be delicious.