Duck ragu

Method

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.

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.

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.

Serve with tagliatelle, garnished with basil and parmesan, or with jacket potatoes.

Freeze ahead

Make recipe to the end of step 3, then cool completely. Empty into a freezerproof container and freeze for up to three months. Defrost in the fridge overnight, then reheat on the hob until piping hot.