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main-meals

Slow Braised Duck Ragu

Indulgence at it's finest!

120 4
Slow Braised Duck Ragu | DonalSkehan.com, Indulgence at it

main-meals

Slow Braised Duck Ragu

Indulgence at it's finest!

Wednesday, July 3, 2019
US / METRIC

4 duck legs, trimmed 

2 celery sticks, finely diced

1 onion, finely diced

1 large carrot, finely diced 

6 garlic cloves, minced 

250ml red wine 

50ml balsamic vinegar 

2 tbsp tomato puree 

1 x 400g tin finely chopped tomatoes 

250ml chicken stock 

500g pappardelle pasta

25g pecorino, shavings

Sea salt and freshly ground black pepper

4 duck legs, trimmed 

2 celery sticks, finely diced

1 onion, finely diced

1 large carrot, finely diced 

6 garlic cloves, minced 

8oz red wine 

1 1/2oz balsamic vinegar 

2 tbsp tomato puree 

1 x 14oz tin finely chopped tomatoes 

8oz chicken stock 

1 pound pappardelle pasta

1/4 cup pecorino, shavings

Sea salt and freshly ground black pepper

Large frying pan

Large pot

120mins
Serves 4

This dish is an absolute treat to eat! Juicy duck meat slow braised in a rich tomato, red wine sauce and folded with perfectly cooked pappardelle pasta. You do need to trim your duck legs of excess fat but don’t discard it, render it down because the fat makes the most delicious roasties.

Place the duck, skin-side down, in a cold frying pan. Turn the heat onto medium and cook for 8-10 minutes or until the skin is well browned and the fat has begun to render. Set them aside on a plate and drain off excess fat, leaving a little of the duck fat in the pan.
Sauté the celery, onion, carrot and garlic, stir occasionally for 6-8 minutes until the vegetables have begin to soften. Add the red wine and vinegar, simmer for 3-4 minutes until slightly reduced and add the tomato purée, chopped tomatoes and the chicken stock along with the duck legs. Bring to the boil, reduce the heat, cover and simmer for 1.5 hours until the duck is tender.
Once the duck is almost cooked place a pot of salted water over a high heat, once boiling add the pappardelle and cook according to packet instructions.
Remove the duck legs to a plate, bring the sauce to a boil and simmer for 15-20 minutes until slightly reduced. Shred the meat off bones, discarding any skin and bones, return the meat to pot, tossing through the sauce. Toss the pasta through the duck ragu, leaving a little duck behind to garnish. Serve in bowls topped with some of the remaining duck and shavings of pecorino.
120mins
Serves 4

Ingredients
US / METRIC

4 duck legs, trimmed 

2 celery sticks, finely diced

1 onion, finely diced

1 large carrot, finely diced 

6 garlic cloves, minced 

250ml red wine 

50ml balsamic vinegar 

2 tbsp tomato puree 

1 x 400g tin finely chopped tomatoes 

250ml chicken stock 

500g pappardelle pasta

25g pecorino, shavings

Sea salt and freshly ground black pepper

4 duck legs, trimmed 

2 celery sticks, finely diced

1 onion, finely diced

1 large carrot, finely diced 

6 garlic cloves, minced 

8oz red wine 

1 1/2oz balsamic vinegar 

2 tbsp tomato puree 

1 x 14oz tin finely chopped tomatoes 

8oz chicken stock 

1 pound pappardelle pasta

1/4 cup pecorino, shavings

Sea salt and freshly ground black pepper

You'll Need

Large frying pan

Large pot

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