Duck ragu

Serves: 8

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Total Time: 135

Prep Time: 25

Cook Time: 110

• ½ tablespoon(s) olive oil
• 4  duck legs, excess skin and fat removed
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 1 stick(s) celery, finely chopped
• 2 clove(s) garlic, crushed
• 150  red wine
• 500  hot chicken stock
• 400 gram(s) tin plum tomatoes
• 2 tablespoon(s) tomato purée
• 1 tablespoon(s) dried basil
• 1  bay leaf

Method

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. 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. 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. Serve with tagliatelle, garnished with basil and parmesan, or with jacket potatoes.
5. 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.

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