Duck Ragu recipe
Great British Chef Matthew Tomkinson provides the recipe for a warm, comforting duck ragu - a hearty mid-week supper for the winter months. Recipe courtesy of www.greatbritishchefs.com. Ready in 60 minutes.
- 2 large duck legs
- Olive Oil
- Salt and Pepper
- 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
- ½ bunch flat-leaf parsley
- 50g fresh grated parmesan
- The duck needs to be seasoned all over and lightly rubbed with the olive oil, place on a baking tray and cook at 180°C 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.
- Allow to rest until warm, pick and cut the meat from the bone using two forks. Set the meat to one side, lightly season it and keep the fat and skin. If you have left over roast duck, it can be used as an alternative to the legs.
- Sweat the vegetables over a low heat in a little of the reserved duck fat and when softened add the tomato puree,
- Cook for two minutes and add the herbs and wine, boil to reduce by half and add the tomatoes and duck meat cook uncovered at a low simmer for 20 mins and Continue to cook until the sauce is thickened to your liking, season to taste.
- While the sauce is reducing, cook you pasta in salted boiling water until al dente.
- Toss the hot pasta with the ragu, place in a large serving bowl and top with grated parmesan, chopped parsley and the reserved duck skin that has been fried in a little oil until crisp.