Duck Leg Ragu

Please note this recipe was made in collaboration with Gressingham Duck and duck legs were gifted.

Duck Leg Ragu with Homemade Pappardelle – this recipe is similar to my recipe for Pulled Beef Ragu but uses Gressingham duck legs for something a little different. The best thing about using duck legs rather than beef is that I have also used the delicious duck skin which I crisped up and sprinkled on for a duck skin crackling type topping – so, so tasty. I have also made my own pappardelle for this recipe but you could also use dried or fresh pasta.

If you make this, or any of my other recipes then let me know on Instagram.

Recipe – Duck Leg Ragu

Serves 2

Difficulty Level: Home Cook

Ingredients:

For the Duck Leg Ragu :

• 2 gressingham duck legs
• 1 onion, finely chopped
• 1 carrot, grated
• Tablespoon each dried oregano and fennel seeds
• 4 garlic cloves, finely chopped
• Teaspoon ground cinnamon
• Tablespoon tomato purée
• 300ml fruity red wine
• 400ml chopped tomatoes
• Dash of Worcestershire sauce
• Juice of one orange
• Salt and black pepper

For the homemade pappardelle:

• 2 eggs
• 200g ’00’ pasta flour

Method:

1. Season the duck legs with plenty of salt and black pepper. Place in a roasting dish and put in a cold oven (this allows the fat to render as the oven heats) Put the oven to 180C and roast the duck legs for one hour until golden brown. Remove the skin and keep to the side.
2. After the duck legs have had about half an hour, pour about a tablespoon of the fat from the roasting dish in a large saucepan over a low heat.
3. Add the chopped onion and cook slowly for half an hour, until dark brown and caramelised.
4. Add the carrot, cinnamon, oregano, fennel and garlic. Fry for a couple of minutes more.
5. Add the tomato purée and stir for a minute or so.
6. Pour in the red wine and simmer until reduced by about half.
7. Place the duck legs in the pan and pour in the tinned chopped tomatoes, a glug of Worcestershire sauce and the orange juice. Top up the pan with water to just cover the duck legs. Simmer for 30 minutes.
8. Meanwhile, make the pasta by adding the flour to a bowl and making a well. Crack in the eggs and gradually add the flour into the well to combine. Bring to a ball and knead for a couple of minutes just to bring it together. Cover with cling film and chill for approximately 30 minutes.
9. After the pasta has chilled, roll it out into sheets using a pasta maker. Cut into thick strands to make pappardelle.
10. Remove the duck legs after 30 minutes. Shred the meat from the bone (it should fall off easily) and discard the bones. Put the duck meat in the sauce and stir to combine. Taste and season with salt and plenty of black pepper.
11. Cook the pasta in boiling salted water for just a couple of minutes. Add to the sauce along with about half a cup of the pasta water. Stir to combine.
12. For the crispy duck skin crackling, finely chop the skin. Heat a frying pan over a medium heat and fry the skin until golden and crisp (just around one minute will do it). Drain on kitchen paper.
13. Serve the Duck Leg Ragu and homemade pappardelle in bowls topped with the duck skin crackling and some Parmesan. Enjoy!