California Central Coast Recipes

Duck breast ragu served on Spaghetti Squash

We love squash! --We love Duck! Why not combine the two! This is our recipe for a duck breast ragu (duck breast and squash bought at our local Farmers Market) served on a bed of freshly roasted Spaghetti Squash. It's very delicious and a real showy presentation and really not that much work. ©2017, Duck breast ragu served on Spaghetti Squash
Preparation time: 30 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


3 pounds Spaghetti squash
1 Tablespoons Extra-virgin olive oil
3 ounces Pancetta , chopped
1/4 cup shallots , chopped
1/2 pounds duck breast , ground
2 Tablespoons Carrots , chopped
1/2 cup Dry white wine
2 cups Reduced sodium Chicken broth
1/4 cup tom paste
1 to 2 Small sprig Rosemary

Grated Parmesan cheese for table

Preparation Directions.

1 Preheat your oven to 350 degrees.

2 Cut the Spaghetti squash lengthwise in two. Remove seeds and pulp. Place face down on baking pan and bake for 40 minutes.

3 In the meantime, heat olive oil in a large heavy pan over medium-low heat. Saute Pancetta to render it. Add shallots and carrots and saute until softened.

4 Add ground duck breast to Pancetta mixture and mix well. Saute that to brown well.

5 Deglaze with wine and reduce down by half.

6 Add chicken broth, rosemary and tom paste. Bring up to fast simmer. Stir well.

7 Continue to simmer until sauce is thickened -10 to 15 minutes.

8 By this time your squash should be about ready. Test for doneness by piercing squash shell with fork. (You might need a little pressure to get the fork in. Don't overcook the squash.)

9 Remove the squash from oven when done. Turn the squash halves over and you might need to drain off the moisture in the center (you do not want your squash wet.)

10 With a fork, scrape vertically from end to end of each squash half, creating spaghetti. Salt and pepper "spaghetti" before serving.

11 Portion "spaghetti' on dinner plates.

12 When ragu is done, serve on bed of spaghetti squash. Have Parmesan cheese available on the table to top off the ragu.

Wine and Food Pairing and Serving Suggestions.

A young red wine will go nicely with this such as a Nebbiolo or a Syrah.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max