How to Make the Perfect Duck Ragu
Duck ragu (or ragu d'anatra) is a deliciously rich dish of gamey duck meat slow cooked with vegetables and wine. Then served over a bed of thick pasta ribbons. It's a real autumn treat.
Equipment
- Chef Knife
- Chopping Board
- Saucepan
- colander
Ingredients
- 4 duck legs skin on
- 1 medium onion very finely sliced or grated
- 1 large stick celery very finely sliced or grated
- 1 medium carrot very finely sliced or grated
- 2 large cloves garlic minced or crushed
- 1/2 tbsp thyme leaves picked and finely chopped
- 1/2 tbsp rosemary leaves picked and finely chopped
- 1/2 tbsp sage leaves finely chopped
- 250 ml red wine
- 1 tbsp tomato paste
- 500 ml chicken stock
- 300 grams parpadelle
- parmesan grated
Instructions
- Heat a cast iron pan over a high heat and add the duck legs in batches, skin side down until the skin browns, then brown on all other sides (the fat from the skin will render, and so you wont need any cooking fat), then set aside the browned duck legs.
- Lower the heat then add the onions, celery and carrots to the same pan, and cook very gently over low heat for 10 minutes, then add the garlic and herbs and cook for a further 4-5 minutes.
- Add the tomato paste and cook for a further minute, stirring the whole time.
- Raise the heat and add the red wine, and then reduce the wine by at least half, then return the browned duck legs to the pan, and add enough chicken stock just to cover the duck legs.
- Cover and allow the pot to simmer on a very low heat for 2+ hours, stirring occasionally.
- When the duck meat is very tender, remove the legs from the pot and allow to cool, before shredding the duck legs with a fork and returning the duck meat to the pan and mix well.
- Meanwhile, cook the pasta in salted water, and drain well, reserving a ladle full of the pasta water.
- Put the pasta into the other with the ragu and stir well to coat the pasta with the duck sauce, then serve in a large serving bowl.
- Serve with generous helpings of grated parmesan cheese.