This gorgeously rich, slow-cooked duck ragù is easy to make and great for using up leftover gravy and stock. It’s a time investment, but makes enough for up to 10 people so you can serve two portions and then enjoy it again another night if you’re serving for Valentine’s day, or another intimate occasion. Like all the best Valentine’s day recipes, you can make this well ahead, freezing the ragù and re-heating to serve with the pasta on the day.
Prep time 45 minutes/cook time 150 minutes/serves 8-10
Ingredients:
8 free-range duck legs
200g (1/2 lb) sliced pancetta, roughly chopped
2 large onions, finely chopped
5 garlic cloves, crushed
300ml (1 ¼ cups) dry white wine
500ml (1/2 cup) passata
200ml (2/5 cup) gravy (turkey, chicken or beef)
300ml (1 ¼ cups) stock (ideally chicken, turkey or duck, but beef will also work)
4 bay leaves
1 fresh rosemary sprig (optional)
Pappardelle pasta to serve
Method:
Heat a large, wide casserole pot over a medium high heat. Brown the duck legs on both sides until the skin is crisp (in batches if you need to) then set aside. Wipe out most of the fat, turn the heat down to medium and use to brown the pancetta. Set aside with the duck and again wipe out most of the fat.
Turn the heat down slightly, then add the onions and cook for 10 minutes until softened and golden. Add the garlic and cook for a further minute. At this point add the wine, turn up the heat so it boils and cook until reduced by half.
Finally add the passata, gravy, stock, bay leaves and rosemary (if using), then bring to a boil and return the duck and pancetta to the pan. Cover and reduce to a simmer then cook for 150 minutes or until the duck is very tender.
Remove the duck from the pot, and shred the meat, discarding the skin and bones. Return the meat to the pot and season to taste.
Cook the pasta according to pack instructions, drain and toss with the ragù then serve.
To store any leftovers, cool the remaining ragù completely, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Defrost in the fridge overnight and gently reheat in a pan until piping hot
