Slow-cooked duck legs make for an indulgent ragu, and this recipe from Great British Chefs ensures you’ll end up with a rich pasta sauce, perfect with a punchy red wine, such as Merlot.
If you have any leftover roast duck this could be shredded and would work equally well.
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. The difference between Ragu and Bolognese is that Ragu is a sauce that uses red wine.
For the Duck legs:
- 2 duck legs
- olive oil
For the Ragu sauce:
- 1/2 onion finely sliced
- 250 ml of red wine
- 1 400 g tin of chopped tomato
- 120 g of fresh pasta
- 1/2 bunch of flat-leaf parsley roughy chopped
- 50 g 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
- 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
- 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
- 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
- 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
- Meanwhile, in a large pot, cook the pasta in salted boiling water until al-dente. Then, toss the hot pasta with the ragu
- To serve, divide the duck ragu into 2 serving bowls and top with grated parmesan, chopped parsley and the reserved duck skin. Serve immediately