Duck ragu with crisp porridge wedges

Name: Duck ragu with crisp porridge wedges
Yield: 4
Ingredients: 3 duck marylands; 1 tbs sunflower oil; 4 garlic cloves, crushed; 2 anchovy fillets in oil, drained, chopped; 1 onion, finely chopped; 2 carrots, roughly chopped; 1 celery stalk, roughly chopped; 150ml red wine; 400g can cherry tomatoes; 1 large rosemary sprig; Pared zest of 1 orange; 200g rolled oats; 1 cup (250ml) milk; 350ml hot chicken stock; 3/4 cup (60g) finely grated parmesan; 2 tbs finely chopped chives; 40g unsalted butter

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International foodie Rachel Khoo loves porridge any time of the day, and this recipe blends her breakfast favorite with a hearty duck ragu.

3 duck marylands
1 tbs sunflower oil
4 garlic cloves, crushed
2 anchovy fillets in oil, drained, chopped
1 onion, finely chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
150ml red wine
400g can cherry tomatoes
1 large rosemary sprig
Pared zest of 1 orange

Crisp porridge wedges

200g rolled oats
1 cup (250ml) milk
350ml hot chicken stock
3/4 cup (60g) finely grated parmesan
2 tbs finely chopped chives
40g unsalted butter

Method

1.

Season the duck with plenty of salt and pepper. Heat the oil in a large saucepan over medium heat. Place the duck, skin-side down, in the pan and cook for 3 minutes or until the skin begins to turn golden and crisp. Turn and cook for a further 2 minutes, then remove from the pan and place on a plate. Drain off the oil, leaving about 1 tbs in the pan.
2.

Reduce heat to medium-low and add the garlic, anchovy, onion, carrot and celery. Cook, uncovered, for 5 minutes or until the anchovies have dissolved. Add the wine and simmer for 2 minutes, then add the tomatoes, rosemary and orange zest. Bring back to a simmer, then return duck to the pan, cover the surface with baking paper and a lid, and cook on a low heat for 1 1/2 hours or until the meat is tender and falling off the bone.
3.

Discard the orange zest and rosemary. Transfer duck to a board and, using two forks, shred the duck meat, discarding the skin and bones. Stir the duck meat back into the sauce and season to taste.
4.

Meanwhile, combine the oats, milk and stock in a saucepan, set aside to soak for 10 minutes. Grease and line a 20cm square baking pan with baking paper. Place saucepan over medium-low heat and bring oat mixture to a simmer, stirring constantly. When the porridge is thick, remove from heat. Add parmesan and 1 1/2 tbs chives, season, and stir well to combine. Pour the porridge into the lined pan and smooth surface. Refrigerate for 30 minutes to set.
5.

Heat half the butter in a frypan over medium heat. Cut the porridge into 8 slices. Add 4 slices to the frypan and cook, turning, for 6-7 minutes until golden and crisp. Repeat with the remaining butter and porridge slices.
6.

Divide porridge slices among 4 serving plates, top with the duck ragu and sprinkle with remaining chives to serve.