Duck ragu

New

Makes enough ragu for 8-10 portions

Prep 20 min

Cook 2 hr

Whenever we make a ragù we usually like to make large quantities. It's a labour of love, this one—preparation that demands time upfront but pays such dividends later. The flavours deepen and mellow as days pass, somehow becoming more themselves. We portion and freeze in batches so there's always some waiting for a quick weekend dinner when cooking from scratch feels impossible.

Though pasta might be your first thought here, mix it up. Try spooning it over buttery polenta or stuffing it into warm baguettes.

Ingredients

1	onion, peeled and roughly chopped (160g)
2	carrots, peeled and roughly chopped (160g)
3	celery stalks, roughly chopped (160g)
3	garlic cloves
180g	cooked chestnuts
2 tbsp	olive oil
2 tbsp	tomato paste
1 stick	cinnamon
2	bay leaves
10g	whole thyme sprigs, tied together
200ml	white wine
1 tin	chopped tomatoes (400g)
300ml	chicken stock
6	duck legs
	fine sea salt and black pepper

Method

Preheat the oven to 170C fan.
Pulse the onion, carrot, celery, garlic, and half of the chestnuts in a food processor until finely chopped. Place in a medium saucepan with the olive oil and 2 ½ teaspoons salt. Sweat over medium high heat for 10 minutes until soft but not coloured. Add the tomato paste, cinnamon, bay leaves, thyme, and wine. Let the wine bubble for 1 minute before adding the tinned tomato and chicken stock. Bring up to a boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat.
Place the duck legs and remaining chestnuts into a deep roasting tray and pour over the tomato sauce. Wrap tightly with foil and roast for 1½ hours until the duck is soft to the touch. Using tongs, remove the duck to a plate to cool slightly. When cool enough to handle, remove the skin from the duck and finely chop. Shred the meat into small chunks, discarding any cartilage. Mix both back into sauce, then store as you wish.

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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Serving suggestion:

Pasta with Ragu and Green Olive Salsa
Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
10g picked oregano leaves, roughly chopped
70g green olives (Nocarella, if you can get them), pitted and roughly chopped
3 tbsp olive oil
400g pasta (we like conchiglioni here), cooked until al dente in salted water
600g Duck Ragu, or similar meaty ragu
1 orange, zested
Method
1. For the salsa, mix together the oregano, olives, and olive oil. Set aside.
2. Warm the ragu in a large saucepan, then toss the cooked pasta with the ragu until evenly coated. Divide between 4 bowls and spoon over the olive salsa. Grate over the orange zest and serve immediately.