Main Courses > Poultry Dishes > Duck & Turkey > Duck Ragu

Rich and Flavorful Duck Ragu

This Duck Ragu recipe is a hearty and flavorful dish perfect for a special occasion or a comforting weeknight meal. Slow-cooked duck combined with aromatic vegetables and herbs creates a rich and satisfying sauce that's sure to impress.

Prep Time
30 minutes
Cook Time
3-4 hours
Servings
6-8
Ingredients
  • 4 Duck legs
  • 2 tbsp Olive oil
  • 1 medium, chopped Onion
  • 2 medium, chopped Carrot
  • 2 stalks, chopped Celery
  • 4 cloves, minced Garlic
  • 1 cup Dry red wine
  • 28 oz Canned crushed tomatoes
  • 2 sprigs Fresh rosemary
  • 1 Bay leaf
  • 2 cups Chicken or duck broth
  • to taste Salt
  • to taste Black pepper
  • 1 lb Pappardelle pasta
  • to serve Grated Parmesan cheese

Preparing the Duck

Pat the duck legs dry with paper towels. Season generously with salt and pepper.

Searing the Duck

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the duck legs, skin-side down, until golden brown and crispy. Flip and sear the other side. Remove the duck legs from the pot and set aside.

Sautéing the Vegetables

Add the chopped onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Deglazing and Simmering

Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Add the crushed tomatoes, rosemary sprigs, bay leaf, and chicken or duck broth. Bring to a simmer.

Slow Cooking the Ragu

Return the seared duck legs to the pot. Cover and reduce the heat to low. Simmer for 3-4 hours, or until the duck meat is very tender and easily pulls away from the bone.

Shredding the Duck

Remove the duck legs from the pot and let them cool slightly. Shred the duck meat, discarding the skin and bones. Return the shredded duck meat to the pot with the sauce. Remove the rosemary sprigs and bay leaf.

Serving

Cook the pappardelle pasta according to package directions. Drain the pasta and add it to the pot with the duck ragu. Toss to coat. Serve immediately, topped with grated Parmesan cheese.

Nutrition Facts Estimated per 100g of product

Calories: 180
Fat: 10g
Protein: 15g
Carbohydrates: 5g

Other Considerations for Nutrition

Duck is higher in fat than other poultry. Consider trimming excess fat before cooking. Use lean ground turkey or chicken to substitute duck for a lower-fat version.

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FAQ

  • Can I use a different type of pasta?

    Yes, you can use any type of pasta you prefer, such as tagliatelle, fettuccine, or even penne.

  • Can I make this in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. Sear the duck and sauté the vegetables as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.

  • Can I freeze the duck ragu?

    Yes, the duck ragu freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.