Duck ragu

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Duck ragu
Serves 4

If you’re a bit nervous about cooking with duck, this is a great recipe to get you started – completely failproof. With slow cooking, the duck just falls off the bone, and is SO tender and delicious. Duck is a great protein – with about five times the iron of chicken, as well as more vitamin A. This recipe comes from the folk at Luv-a-Duck, but after making it myself, I can confirm it’s a keeper! I also threw in some cherry tomatoes because I had them handy.


4 Roast Duck Legs (you can buy these pre-roasted leg with thigh pieces ready to use)
3⁄4 cup duck Stock (or whichever stock you have on hand)
2 tbsp duck fat
1 brown onion, diced
1 clove garlic, crushed
1 carrot, diced
1 celery stalk, diced
2 tsp thyme leaves
1⁄2 cup red wine
400g can chopped tomatoes
2 tbsp tomato paste
375g fettuccine pasta
Shaved Parmesan cheese, to serve


  1. Heat duck fat in a large heavy base saucepan. Add duck legs in two batches, skin side down, and cook until browned all over. Transfer to a plate.
  2. Add onion, garlic, carrot, celery and thyme and cook for 5 minutes or until starting to brown. Pour in wine and simmer for 2 minutes. Return duck legs to pan. Add tomatoes, tomato paste, stock and bring to the boil. Reduce heat to medium-low and cook, covered for 1 1⁄2 hours or until duck falls away easily from the bone. Using tongs, remove the duck legs and roughly shred. Return meat to sauce and discard bones.
  3. Cook pasta in plenty of boiling water until al dente. Serve with duck ragu sauce and shaved Parmesan.