Duck Ragu With Parmigiano Reggiano

Full of flavour and truly satisfying, this vibrant, Italian pasta dish is the perfect way to kick-start your weekend.

Serves 2

2 duck legs, skin on Olive oil
1 small onion, finely chopped
3 garlic cloves, crushed
1 stick celery, finely chopped
3 tbsp tomato purée
½ tsp dried Italian herbs
150ml red wine
1 x 400g can chopped tomatoes
2 tsp dark brown sugar
150g cooked pasta shapes
70g grated Parmigiano Reggiano
Fresh thyme, to serve
Salt and pepper

  1. • Preheat oven to 180oC. Rub the duck legs in olive oil, season and place on a baking tray. Roast in the oven for 40-50 minutes until the meat is tender. Leave to cool slightly and reserve the duck fat. Take the meat off the duck bones and set aside
  2. • Heat the reserved duck fat in a heavy-based saucepan and sweat the onion, garlic and celery until softened
  3. • Stir through the tomato purée and herbs, and then add the wine, tomatoes and sugar. Bring to simmering point, stir through the duck meat and cook for 45 minutes to an hour until the sauce has reduced and the meat is tender. Season to taste
  4. • Stir the pasta through the ragu along with 40g Parmigiano Reggiano
  5. • Serve topped with extra Parmigiano Reggiano and thyme leaves