Confit Duck Ragu is dish that needs no explanation other than if you desire a heartwarming dish that’s somewhat a hug in a bowl in the winter months, then this is most definitely it.
Confit Duck Ragu
Serves: Serves 4
- x2 confit duck legs, available at most larger supermarkets or a good butcher
- 1 large clove of garlic, minced
- 2 banana shallots, finely chopped
- A pinch of chilli flakes
- 100ml of good quality red wine
- 2 tbsp. of tomato puree
- 300ml of good quality beef or chicken stock
- 1 tsp. of cinnamon
- 1 tbsp. of sugar
- Salt and pepper
- 400g of dried rigatoni pasta
- A handful of freshly grated parmesan
- Extra virgin olive oil
- Preheat the oven to 200C Fan.
- Place the confit duck legs in an oven tray and cook for 20 minutes until starting to crisp. Remove from the oven, shred using two forks, discarding all bones and excess fat and set aside.
- In a heavy based pan, fry the garlic, shallots and chill flakes in a little oil. Once the garlic starts to brown, add the duck into the pan and stir.
- Pour in the wine, add the tomato puree and stock. Season with the cinnamon, sugar and a good pinch of salt and pepper. Bring to the boil then turn down to a simmer, and cook on a low heat for an hour with the lid on, checking on it every twenty minutes.
- After an hour remove the lid and allow some of the liquid to cook off for ten minutes or so whilst the pasta boils.
- Cook the pasta 2 minutes less than the packet instructions. Take a mug and save some of the cooking water and then drain the pasta. Add the pasta to the sauce, mix well and allow it to cook for the remainder until al dente, adding a splash of pasta water when needed to create a silky sauce.
- Finally add in a handful of parmesan and stir. Serve with a drizzle of extra virgin olive oil.