Duck ragu

Duck ragu with papardelle

Adapted from Jamie Oliver – quite tasty but the thick consistency means it could be used as a lovely pie filling also. Ingredients:

  • 1 whole duck
  • 150g bacon/pancetta
  • 1 orange (quartered)
  • Parmesan
  • Parsley and lemon zest and garlic (garnish)
  • 4 garlic cloves
  • 1 large red onion
  • 2 carrots
  • 2 celery sticks
  • Rosemary sprig
  • 1 stick cinnamon
  • 1 x 400g tin tomatoes
  • 20 cherry tomatoes
  • 1/3 bottle red wine
  • 1 Tablespoon balsamic vinegar
  1. Preheat the oven to 180 C – season duck with olive oil, salt, and pepper – push orange quarters in cavity and then truss legs and wings. Put in oven for 1.5-2 hrs depending on the size of the duck. Flip over breast/back 2 or 3 times.
  2. Pull off and shred the duck meat – simmer carcass in water with roasted onions/carrots/celery to make stock (2 hours)
  3. For the sauce – fry bacon till crispy – remove – then fry onions, celery, carrots, and garlic in the same pan. Cook till soft and beginning to brown then add the tomatoes followed by the can.  Re-add the bacon and duck plus cinnamon stick. Add red wine and simmer. Add stock when ready to adjust the consistency.  Add a the balsamic vinegar. Simmer for 1hr.
  4. Cook the pasta. Mix with sauce. Garnish with gremolata (finely chopped parsley, garlic, and lemon rind) and grated parmesan.
The cooked duck
Tala and the shredded duck…

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