Duck ragu
Slow-cooked duck legs make for an indulgent ragu, and Matthew Tomkinson's recipe ensures you'll end up with a rich pasta sauce, perfect with a punchy red wine, such as Merlot. Leftover shredded roast duck would work equally as well as the duck legs.
Ingredients
Duck legs
Ragu sauce
- 1/2 onion , finely sliced
- 250ml of red wine
- 1 400g tin of chopped tomato
- 120g of fresh pasta
- 1/2 bunch of flat-leaf parsley , roughy chopped
- 50g of Parmesan , grated
- 3 garlic cloves , thinly sliced
- 1/4 celery , chopped
- 2 tbsp of tomato purée
- 1 dash of dried oregano
- 1 bunch of thyme , picked
Method
1
Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180˚C/gas mark 4 for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes
2
Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin
3
Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes
- 1/2 onion
- 3 garlic cloves
- 1/4 celery
- 2 tbsp of tomato purée
5
Meanwhile, in a large pot, cook the pasta in salted boiling water until al-dente. Then, toss the hot pasta with the ragu
- 120g of fresh pasta
6
To serve, divide the duck ragu into 2 serving bowls and top with grated parmesan, chopped parsley and the reserved duck skin. Serve immediately
- 50g of Parmesan
- 1/2 bunch of flat-leaf parsley
Discover more:
Go to Comments
Duck ragu
