Duck Ragu

Name: Duck Ragu
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 8
Ingredients: ½ tbsp olive oil; 4 duck legs, excess skin and fat removed; 1 large onion, finely chopped; 2 medium carrots, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, crushed; 150 mL (5fl oz) red wine; 500 mL (17fl oz) hot chicken stock; 400 g tin plum tomatoes; 2 tbsp. tomato purée; 1 tbsp. dried basil; 1 bay leaf

A delicious, warming winter treat that can be made in advance.

By The GH Kitchen TeamPublished: 23 October 2012

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Food, Stew, Kitchen utensil, Cutlery, Recipe, Cuisine, Dish, Spoon, Dishware, Curry,

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 15 mins

Ingredients

½ tbsp olive oil
4 duck legs, excess skin and fat removed
1 large onion, finely chopped
2 medium carrots, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
150 ml (5fl oz) red wine
500 ml (17fl oz) hot chicken stock
400 g tin plum tomatoes
2 Tbsp. tomato purée
1 Tbsp. dried basil
1 bay leaf

Directions

1. Step 1
  Heat the oil in a large pan and brown the duck legs all over, then set aside. Pour away all but 1tbsp of the fat. Gently fry the onion, carrots and celery for 10min. Add the garlic and cook for 1min.
2. Step 2
  Stir in the red wine, stock, tomatoes and tomato purée, basil and bay leaf. Nestle in the duck legs. Cover and simmer gently for 1hr.
3. Step 3
  Remove the duck and, when cool enough to handle, pull off all the meat and roughly shred, discarding the bones and skin. Return meat to the pan. Simmer, uncovered, for 30min until the sauce has reduced and thickened slightly.
4. Step 4
  Serve with tagliatelle, garnished with basil and parmesan, or with jacket potatoes.

Per Serving:

Calories: 149
Total carbs: 5 g
Sugars: 4 g
Total fat: 6 g
Saturated fat: 2 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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