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PREP 25 minutes
TOTAL 3 hours
Serves
US | METRIC

INGREDIENTS

  • 4 Duck Legs
  • 50 ml Olive Oil
  • 2 Medium Brown Onions
  • 3 Medium Sized Carrots (roughly chopped)
  • 1 Large Stick of Celery (finely chopped)
  • 4 Cloves of Garlic (roughly chopped)
  • 400 g Good Quality Chopped Tomatoes
  • 225 ml Red Wine
  • 500 g Passatta
  • 6 Sun dried Tomatoes (Finely Chopped)
  • 1 tbsp Fresh/Dried Oregano (finely chopped)
  • 2 tbsps Fresh/Dried Rosemary (Finely Chopped)
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 2 tbsps Sugar
  • Salt and pepper to taste
Duck Ragu

Duck Ragu

  1. In a large pot, on a medium high heat, add a large dash of olive oil. Once lightly smoking carefully add the duck legs (skin side down) to the pan and cook for 3-4 minutes (or until browned). Turn over the duck legs and repeat the same process
  2. Remove the duck legs and pop them in a bowl to catch any juices that are released
  3. In the same pot add the onions and half the sugar and cook 6-8 minutes stirring often to avoid the onions catching
  4. Add the carrots, mix well and cook for a further 5 minutes, again, stirring often to avoid catching the onions
  5. Add the garlic and celery and cook for a further 3-4 minutes
  6. Add the red wine and turn up the heat fully. Cook off the alcohol content of the wine and leave undisturbed for 3-5 minutes
  7. Reduce the heat back down to a medium high heat and add the chopped tomatoes, passatta and remaining sugar, mix through and bring to a gentle boil
  8. Add the duck legs (as well as all the juices that escaped) and sun dried tomatoes, reduce the heat to a low medium temperature, place a lid on and cook for 2 hours stirring occasionally
  9. Removed the lid and carefully separate the duck meat from the bone (it should just fall off). I leave the skin in but I am an absolute animal. I have in the past separated off the skin and crisped it up in the oven to serve as a garnish so do that if you fancy!
  10. When all the meat is in the sauce, season to taste, stir through and cook for a further hour again stirring occasionally
  11. The sauce should be nice and rich and reduced now, add the herbs, check seasoning and acidity and adjust accordingly with more salt and pepper or sugar
  12. Serve up with your favourite pasta, on top of a bed creamy polenta or in a bowl with some crusty bread!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Duck Ragu

Duck Ragu

PREP 25 minutes
TOTAL 3 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 4 Duck Legs
  • 50 ml Olive Oil
  • 2 Medium Brown Onions
  • 3 Medium Sized Carrots (roughly chopped)
  • 1 Large Stick of Celery (finely chopped)
  • 4 Cloves of Garlic (roughly chopped)
  • 400 g Good Quality Chopped Tomatoes
  • 225 ml Red Wine
  • 500 g Passatta
  • 6 Sun dried Tomatoes (Finely Chopped)
  • 1 tbsp Fresh/Dried Oregano (finely chopped)
  • 2 tbsps Fresh/Dried Rosemary (Finely Chopped)
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 2 tbsps Sugar
  • Salt and pepper to taste
  1. In a large pot, on a medium high heat, add a large dash of olive oil. Once lightly smoking carefully add the duck legs (skin side down) to the pan and cook for 3-4 minutes (or until browned). Turn over the duck legs and repeat the same process
  2. Remove the duck legs and pop them in a bowl to catch any juices that are released
  3. In the same pot add the onions and half the sugar and cook 6-8 minutes stirring often to avoid the onions catching
  4. Add the carrots, mix well and cook for a further 5 minutes, again, stirring often to avoid catching the onions
  5. Add the garlic and celery and cook for a further 3-4 minutes
  6. Add the red wine and turn up the heat fully. Cook off the alcohol content of the wine and leave undisturbed for 3-5 minutes
  7. Reduce the heat back down to a medium high heat and add the chopped tomatoes, passatta and remaining sugar, mix through and bring to a gentle boil
  8. Add the duck legs (as well as all the juices that escaped) and sun dried tomatoes, reduce the heat to a low medium temperature, place a lid on and cook for 2 hours stirring occasionally
  9. Removed the lid and carefully separate the duck meat from the bone (it should just fall off). I leave the skin in but I am an absolute animal. I have in the past separated off the skin and crisped it up in the oven to serve as a garnish so do that if you fancy!
  10. When all the meat is in the sauce, season to taste, stir through and cook for a further hour again stirring occasionally
  11. The sauce should be nice and rich and reduced now, add the herbs, check seasoning and acidity and adjust accordingly with more salt and pepper or sugar
  12. Serve up with your favourite pasta, on top of a bed creamy polenta or in a bowl with some crusty bread!

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

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