Duck Ragu

by Matthew Tomkinson

Main Easy 2 Prep/Cook: 60 minutes


2 duck legs



olive oil

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


1. 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. 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

3. 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

4. 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

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

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