Duck Ragu

Name: Duck Ragu
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 duck legs; 5 lices Prosciutto crudo; 1 medium onion; 1 celery stalk; 1 medium carrot; 4 cloves garlic; 2 twigs rosemary; 3 pieces dried porcini mushrooms; 1/2 cup dry white wine; 2 cups chicken or duck broth; 1 jar tomato passata; pappardelle pasta; grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins
Servings
4 servings
Calories
373 kcal
Course
Main Course
Cuisine
Italian

Duck Ragu

Yael Holden

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

for the ragu:

1 tablespoon olive oil
3 duck legs 1,6 lbs/750g
5 lices Prosciutto crudo or pancetta, can be omitted
1 medium onion
1 celery stalk
1 medium carrot
4 cloves garlic
2 twigs rosemary
3 pieces dried porcini mushrooms optional
1/2 cup dry white wine or red wine
2 cups chicken or duck broth
1 jar tomato passata 24.5 fl oz/700 ml, or 2 cans crushed tomatoes (400ml/14 oz)

to serve:

pappardelle pasta
grated Parmesan cheese

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Instructions

Prepare the ingredients: finely chop onion, carrot, celery, rosemary, prosciutto, and garlic (I'm using a food processor to chop onion, carrot, and celery, and I chop the rest of the ingredients by hand).
Trim excess fat from the duck legs, season them with salt and pepper on both sides.
Heat olive oil in a large, heavy-bottomed pot over medium meat. When hot, add the legs and cook them on both sides until browned. Transfer the legs to a plate.
Add the prosciutto to the pot, cook for 1-2 minutes, stirring from time to time, until lightly browned.
Add chopped onion, carrot, celery, and rosemary. Cook for a couple of minutes until soft. Add the garlic and dried mushrooms. Cook for 30-60 seconds until the garlic is fragrant.
Add the wine, cook for about 2 minutes, or until the wine is almost evaporated.
Add the broth and tomato passata (or crushed tomatoes). Stir everything together then add duck legs back to the pot (they should be submerged in the sauce).
Simmer the sauce over very low heat, uncovered, for 2 - 2 1/2 hours or until the meat falls off the bones easily. After 1 hour flip the legs over.
Transfer the legs to a plate. Remove the meat from the bones, shred the meat using two forks, discard the bones and skin.
Add the shredded meat to the pot. Cook briefly until warmed through.
Season the sauce with salt and pepper. Serve with cooked al dente pasta and sprinkle with grated Parmesan cheese.
Enjoy!

Notes

If you don't cook with wine you can omit it but the sauce may lack some acidity (you could add 1 teaspoon of balsamic vinegar instead).
Duck broth made from roast duck carcass and bones is perfect for this recipe.
Instead of pappardelle, you can use penne pasta or potato gnocchi.
Store the sauce and pasta separately.
Calories = 1 serving (1/4 of the recipe), the pasta is not included. This is only an estimate!