How to make a duck ragu

This slow-cooked duck ragu with red wine and cinnamon makes a tender, umami-rich pasta topping. If in a hurry the cooking time can be speeded up, but the longer the better

Duck ragu

Cook: 3-4 hours (high) or 6-7 hours (low)

Serves 4

1 tbsp vegetable oil
4 duck legs, skin on & bone in
2 red onions, diced
1 stick of celery, finely chopped
3 cloves of garlic, finely chopped
2 tsp cinnamon (optional & to taste)
250ml red wine
2 x 400g cans of chopped tomatoes
1 heaped tbsp tomato puree
1 tsp sugar
1 chicken stock cube made into 100ml or 1 chicken stock pot
3 sprigs of rosemary, leaves picked & chopped
2 bay leaves
2 tbsp milk
600g pappardelle pasta
To serve – parmesan, parsley

Heat the oil in a pan, slow cooker or sauté pot. Add the duck and brown on all sides for around 5 minutes. Remove from the pan/pot and set aside. In the same pan or pot add the onions and celery. Fry on a medium heat of 5 minutes then add the garlic and cinnamon, if used.

Add the wine and sauté on a high heat. Once the alcohol has evaporated add the tomatoes, puree, sugar, stock, herbs and seasoning, stir well, remove from the heat. Add the duck legs and sauce into your pot or slow cooker and cook on high for 3-4 hours or low for 6-7 hours.

Once finished carefully remove the duck legs, discard the bones and fat and shred with two forks. Add the milk and the shredded duck back into the sauce and stir. Season to taste. Cook the pasta as per packet instructions and serve the duck ragu on the pasta with a generous helping of parmesan, and a sprinkling of chopped parsley.

Recipe from crockpot.co.uk