Delicious Duck Ragu

AWESOME, GOOD ENOUGH TO MAKE YOU RETHINK YOUR LOVE OF BOLOGNESE.

Heat the oil in a pan or Crock-Pot 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 Crock-Pot sauté pot add the onions and celery. Fry on a medium heat of 5 minutes then add the garlic & 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 Crock-Pot Slow Cooker bowl 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.

Cooking Time

Low for 6-7 hour or High for 3-4 hours

Servings

3-4

Ingredients

  • 1tbsp 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
  • 1-2tsp cinnamon (optional & to taste)
  • 250ml red wine
  • 2 x 400g cans of chopped tomatoes
  • 1 heaped tbsp tomato puree
  • 1tsp sugar
  • 1 Knorr® chicken stock cube made into 100ml or 1 Knorr® chicken stock pot
  • 3 sprigs of rosemary, leaves picked & chopped
  • 2 bay leaves
  • 2 tbsp milk
  • 600g pappardelle pasta

To Serve

  • pappardelle pasta
  • parmesan