Hailing from the Northern Venetian region of Italy, this Slow Braised Duck Ragu is a delicious alternative to classic beef ragu.Tender duck meat is combined with rich red wine to create an indulgent and unique experience that is sure to wow your dinner guests.
Prep Time: 30 Mins
Cook Time: 1 Hour 30 Mins
2 Tbsp Olive Oil
4 Duck Legs
4 Garlic Cloves
2 tbsp Tomato Puree
2 400g Tins Chopped Tomato
500ml Red Wine
1 tsp Dried Oregano
1 Bunch of Thyme
240g Fresh Papperdelle or other Long Pasta
Sea Salt and Ground Black Pepper
1.Preheat oven to 180˚C/Gas Mark 4.
2. Place duck legs on a baking tray. Rub with Olive oil and season with sea salt and ground black pepper. Place in the oven for 40-50 minutes, until the meat is tender.
3. Remove the duck legs from the oven and allow to cool for ten minutes. Pick the meat from the bone with a fork and put aside. Reserve the skin and fat.
4. Place a large saucepan over medium heat, and add some of the reserved duck fat. Once heated, add the onion, garlic and tomato puree and cook for 2 minutes, stirring constantly.
5. Add oregano and thyme, and cook for a further 2 minutes.
6. Turn up the heat slightly and add red wine. Allow to cook for 2-4 minutes until reduced slightly, and then add the chopped tomatoes. Bring this to the boil, stirring constantly.
7. Once the mixture has been reduced significantly, turn down the heat to low and add the duck to the pan. Allow to simmer, before covering the pan and leaving to cook for 40-45 minutes.
8. In the meantime, cook the pappardelle in a large pot with boiling salted water.
9. To serve, add the pappardelle to a bowl and top with the duck ragu mixture. Garnish with parmesan and season with sea salt and ground black pepper to taste.