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Duck Ragu

Delicious Ragu in 40 minutes!
Course Dinner, Main Course
Cuisine Worldwide
Keyword confit duck, duck legs, duck pasta, duck ragu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 1032kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • kitchen aid/pasta maker (if making fresh)
  • measuring/weighing utensils
  • heavy bottomed saucepan/casserole dish
  • wooden spoon/spatula
  • mixing bowl

Ingredients

Ragu

  • 4 confit duck legs
  • 2 carrots
  • 1 celery stick
  • 1 red onion
  • 4 cloves garlic
  • 1 star anise
  • 250 ml red wine
  • 400 g crushed tomatoes
  • 1 tbsp tomato paste
  • 300 ml chicken stock

Homemade Pasta (if making)

  • 300 g 00 flour
  • 3 eggs
  • 30 ml olive oil

Orange Oil

  • 4 tbsp olive oil
  • 1 handful parsley
  • 4 tbsp orange juice
Metric - US Customary

Instructions

Pasta

  • Add ingredients to the bowl of your stand mixer
  • Using the beater attachment, beat on low speed until well combined
  • Swap to the dough hook and knead on low speed for 3-4 minutes
  • Turn out onto a well-floured surface and knead for a further minute until a smooth ball is formed
  • Wrap in clingfilm and leave in the fridge for 15mins (shred the chicken and make the pesto)
  • Once rested, divide into 4 pieces and flatten out using your hand
  • Using the pasta attachment on your stand mixer put the pasta through on setting 1 a few times, folding it back on itself so that you have an even sized piece
  • Once it is smooth and even then put it through settings 2, 3 & 4 until long and smooth – remember to add flour as necessary
  • Swap to the fettucine or spaghetti attachment and run the pasta through, toss in flour and repeat the process

Ragu

  • Remove the skin from duck legs and tear meat from the bone. Shred into small pieces
  • Dice the vegetables finely
  • Cook vegetables in a little olive oil for 3 minutes or until soft
  • Add tomato paste and cook for a further minute
  • Add duck and red wine and cook for 2-3 minutes to burn off the alcohol
  • Add stock, tinned tomatoes & anise. Simmer for 15 minutes until the sauce has reduced to a gravy like consistency

Oil

  • Chop parsley finely and mix all ingredients together

Notes

Tips/Tricks

  • this isn’t suitable for freezing as you are using pre-cooked confit duck legs
  • make the orange oil as fresh as possible, so it stays a bright vibrant colour

Nutrition

Calories: 1032kcal | Carbohydrates: 75g | Protein: 64g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 322mg | Sodium: 538mg | Potassium: 806mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5596IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 7mg