Ingredients

  • 2 large duck legs
  • Salt and Pepper

Sauce

  • ½ onion finely sliced
  • 3 cloves garlic sliced
  • ¼ head celery chopped
  • 2 tbsp tomato puree
  • 250ml fruity red wine
  • 1 tbsp dried oregano
  • 1 Small bunch thyme
  • 1 400g tin of quality chopped tomatoes
  • Fresh pasta or homemade for 2 servings – pappardelle
  • 50g fresh grated parmesan

Method

  1. Preheat oven to 190°C or 170°C fan, Gas mark 6.
  2. To cook the duck legs season all over with salt and pepper, place on a baking tray and cook for 1 hour.
  3. Whilst the duck legs are cooking, heat a pan over a low-medium heat with a little oil. Sweat the onion and celery for 5 mins to soften. Add the garlic and cook for a further 5 mins.
  4. Add the tomato puree and cook for 2 mins. Add the red wine and herbs, bring to a simmer and reduce by half. Add the tomatoes and stir through. If the legs are still cooking, take the sauce off the heat until ready to finish.
  5. When the legs are cooked, use two forks to shred the meat from the bone. Add to the sauce and bring to a simmer.
  6. Cook your pasta as per instructions. Strain and stir through the ragu. Add some of the pasta water if sauce is too thick.
  7. Serve hot with grated fresh parmesan