Duck Ragu Recipe - Great British Chefs

Main
easy
2
60 minutes

PT1H

Slow-cooked duck legs make for an indulgent ragu, and Matthew Tomkinson's recipe ensures you'll end up with a rich pasta sauce, perfect with a punchy red wine, such as Merlot. Leftover shredded roast duck would work equally as well as the duck legs.

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Ingredients

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Metric

Imperial

Duck legs

2 duck legs
salt
pepper
olive oil

Ragu sauce

1/2 onion, finely sliced
250ml of red wine
1 400g tin of chopped tomato
120g of fresh pasta
1/2 bunch of flat-leaf parsley, roughy chopped
50g of Parmesan, grated
3 garlic cloves, thinly sliced
1/4 celery, chopped
2 tbsp of tomato purée
1 dash of dried oregano
1 bunch of thyme, picked

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Season the duck legs and lightly rub with olive oil. Place on a baking tray and cook at 180˚C/gas mark 4 for 40 minutes. The idea is to have moist slow cooked duck and if the meat is not quite yet tender return to the oven for a further 10 minutes. Remove the legs from the oven and leave to rest for a few minutes

2 duck legs
olive oil
salt
pepper

Pick and cut the meat from the bone using two forks. Set the meat to one side and lightly season - reserve the fat and skin

Place a wide pan over a low heat. Add a little of the reserved duck fat and then sweat the onion, garlic and celery. Then, add the tomato purée and cook for 2 minutes

1/2 onion
3 garlic cloves
1/4 celery
2 tbsp of tomato purée

Add the oregano, thyme and wine and turn up the heat. Reduce the sauce by half and then add the tomatoes and duck meat. Turn down the heat and leave to simmer for 15 minutes

250ml of red wine
1 dash of dried oregano
1 bunch of thyme

Meanwhile, in a large pot, cook the pasta in salted boiling water until al-dente. Then, toss the hot pasta with the ragu

120g of fresh pasta

To serve, divide the duck ragu into 2 serving bowls and top with grated parmesan, chopped parsley and the reserved duck skin. Serve immediately

50g of Parmesan
1/2 bunch of flat-leaf parsley

In association with Gressingham

Brought to you by Gressingham

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In association with Gressingham

Brought to you by Gressingham

Matthew Tomkinson

Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).