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At block parties we dined on coq au vin, wild mushroom ragout , and home-baked sourdough bread.
For the main course I had the ‘crisp confit of duck’ with puy lentils and smoked bacon ragout with a red wine sauce.
For the lentil ragout , in a medium sauté pan, heat the oil over medium heat, add the onions, and sauté until translucent, about two minutes.
The ragout had a distinct Mediterranean feel with roasted peppers and olives scattered in with the lightly cooked pieces of rabbit.
There is a 17 th-century French recipe for wild duck cooked in a ragout flavoured with mushrooms, truffles and chocolate.
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