Duck ragu-054Slow cooked duck legs make for a wonderful ragu. Done well, long and slowthe meat will just fall off the bone.   We served ours with parpadelle pasta, but a soft polent or mashed potato would also work well.  Any leftovers will freeze well or make into a delicious pie.

4 duck legs
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
3 cloves garlic, peeled bay leaf
2 sprigs of thyme
½ cup red wine
1 tin chopped tomatoes
1 cup chicken stock
salt & pepper

Trim any excess fat off the duck legs. Heat a heavy pan or Dutch oven and place the duck legs, skin side down in the hot pan. Cook rendering off the fat for five minutes. Turn the duck over and cook for a further 2 minutes.

Take the duck out and set aside. Drain off all of the fat except for a couple of tablespoons. Place the pan back on a low heat and add the onion, carrot and celery along with the garlic, bay leaf and thyme. Sweat the vegetables for 5 minutes until the onion is translucent and the carrots are soft.

Add the red wine and cook off the alcohol for a few minutes before adding back the duck legs with the tinned tomatoes and stock. Cover with the lid and cook in a slow oven (150°C) for 2 hours.

When the duck is cooked check for seasoning. The duck should just fall of the bone. Remove the thyme and bay leaf. Shred the duck removing all the bones.

Serve the ragu with parpadelle garnished with chopped parsley and shaved Parmesan.

Duck ragu-067

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