James Street Cookery School: Duck ragu and salted caramel shortbread

FOR many families in Northern Ireland, this weekend and next will be momentous as we prepare for our kids going back to school for the first time since March.

Today’s recipes are inspired by my daughter – they’re her all-time favourites so it’s only fitting that I serve them up before her new school year starts.

DUCK RAGU

(Serves 4)

2 duck legs

Salt and freshly ground black pepper

Flour

2 onions, diced

2 carrots, diced

2 sticks celery, diced

1 tsp garlic

100ml canned tomatoes, peeled with juices

2 bay leaves

1 sprig thyme

1 sprig rosemary

1 tsp crushed red pepper

1 tsp dried oregano

50ml chicken stock

1 pound of dried pappardelle pasta

Parmesan to taste

Method:

Heat three tablespoons of olive oil in a pan. Season the duck legs with salt and pepper, dredge them in the flour and shake off any excess. Cook in the pan until golden brown – about five minutes per side. Transfer to a plate lined with paper towels and set aside.

Reduce the heat to medium. Add the remaining olive oil, onions, garlic, carrots and celery and cook until vegetables are caramelised, stirring occasionally (about five minutes). Add the tomatoes, bay leaves, thyme, rosemary, crushed red pepper and oregano, cooking for another three minutes.

Add the duck legs back to the pan along with the chicken stock and bring to a boil. Reduce to a simmer, cover and cook until duck is very tender – about 45-55 minutes. Cook the pasta in a pot of salted boiling water until al dente and drain. Toss with a bit of olive oil and salt, to taste. In a large mixing bowl, toss the pasta with the duck ragu. Season and mix well. Garnish with the grated Parmesan to serve.

SALTED CARAMEL SHORTBREAD

(Serves 4)

300g butter

150g caster sugar

350g plain flour

100g rice flour

150g milk chocolate, chopped

1 pinch good quality salt flakes

For the caramel:

100g caster sugar

1 pinch good quality salt flakes

Method:

For the caramel, heat the sugar in a large frying pan until it starts to bubble to a golden brown. Lifting the pan off heat, swirl the sugar around to ensure it’s getting an even heat throughout. Add a large pinch of the salt flakes and mix.

Oil a baking sheet and place on a baking tray. Pour the mix in; leave to set and cool. Then break into chips with a rolling pin.

For the shortbread, preheat the oven to 180C. Mix the butter and sugar to a smooth paste. Add in the flour, a pinch of salt and mix to a dough.

Place the dough on a floured surface and fold. Add the salted caramel chips and fold over again. Place on a baking tray, push down into an even layer, cover and leave to settle for 30 minutes.

Place in the oven for 25 to 30 minutes until browned, then leave to cool. Slice into fingers, then drizzle over melted chocolate using a spoon. Leave to set and serve.