Duck ragu
Item 1 of 1
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.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
4
Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes
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
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