Duck Ragù
  • 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 
  • 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.
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