Duck Ragù
Ingredients
- 2 duck legs (with the skin on)
- Olive oil
- 1 small yellow onion, chopped
- 1 celery stick, diced
- 3 crushed garlic cloves
- 3 tbsp tomato purée (strained tomatoes)
- ½ tsp rosemary
- 1 tbsp thyme, chopped
- 1 can diced tomatoes
- 2 tsp brown sugar
- 1 cup red wine
- 1 lb penne
- ½ cup Bertozzi Freshly Grated
- Salt and pepper
Preparation
- Preheat oven to 375°.
- Rub the duck legs in olive oil, season and place on a baking tray.
- Roast in the oven for 40-50 minutes until the meat is tender.
- Let cool slightly.
- Reserve the duck fat.
- Take the meat off the duck bones and set aside.
- Heat the reserved duck fat in a heavy-based saucepan and sweat the onion, garlic and celery until softened.
- Stir through the tomato purée and herbs.
- Add the wine, tomatoes and sugar.
- Bring to simmering point, and cook for 45 minutes to an hour until the sauce has reduced and the meat is tender.
- Season to taste.
- Meanwhile, cook the pasta according to the directions on the pack.
- Add the pasta to the ragù, along with Bertozzi Freshly Grated.
- Serve topped with extra Parmigiano-Reggiano and thyme leaves.
