This simple Duck Ragu packs a massive punch of flavour for a dish with so few ingredients and comes with slow cooker & stovetop instructions.
It should come as no surprise to regular readers that I have a sparkly new duck recipe.
This duck ragu is not really all that unusual, it is based on classic Venetian ideas.
Despite the relative lack of ingredients here we still get an unbelievable punch of flavour.
Orange and juniper provide the main supporting flavours to the glorious meaty duck leg.
Duck with orange is such a glorious combination, I have a fennel and orange salad that is pure perfection with a rosy pink duck breast.
What Cooking Method to Choose.
I have given instructions for both slow cooker and stovetop for this recipe.
I very strongly favour the slow cooker method personally speaking, for me it provides the juiciest and sweetest meat.
The stovetop method does work well though so if you do not have a slow cooker do not worry!
For those of you that have a pressure cooker or Instant Pot, don’t despair… I have you covered to.
You still need to sear the duck legs in a separate pan. But once you have done that you can add all of the remaining ingredients to the pot.
You need to cook on high pressure for 20 minutes, then allow the pressure to release naturally for 10 minutes.
Then release the pressure, and follow the rest of the instructions.
What Pasta to Choose.
I almost always choose to serve this recipe with penne pasta.
But something like the orecchiette that I use in my Instant Pot pork ragu would also be great.
Now pappardelle is a tough pasta to find in these parts, as a result, I usually have to use homemade pasta.
But it is a wonderful pasta to use for this recipe if you can get your hands on it.
It is difficult to believe the depth of flavour in this simple duck ragu, you will be amazed at just how much punch this simple recipe packs with so few ingredients.
- 400 g (14 oz) Duck Legs
- 1 Tsp Dried Rosemary
- 2 Cloves Garlic
- 6 Juniper Berries
- 12 Black Peppercorns
- 500 ml (16.9 fl oz) Chicken Stock
- 1 Orange
- 150 g (5.3 oz) Tomatoes
- 175 g (6.2 oz) Pasta
- 10 g (0.35 oz) Chopped Parsley
- 30 g (1 oz) Grated Parmesan
- Salt To Taste
- Pepper To Taste
- Heat a pan over a medium heat.
- Season the duck legs with salt and then place in the pan and colour on both sides. This should take around 10 minutes.
- If you are cooking in a slow cooker transfer the duck legs to the slow cooker.
- If you are cooking on the stove top drain off the rendered fat.
- Bash the garlic with the side of a knife and peel off the paper and add to the duck legs.
- Peel the rind from the orange and add it to the duck legs.
- Add the rosemary, juniper berries and black peppercorns.
- Cut the tomatoes into 1cm cubes and add to the pan or slow cooker.
- Pour over the chicken stock and add a lid.
- Cook in a slow cooker on low for 4 hours or simmer on the stovetop on low for 60 minutes.
- Remove the duck and shred the flesh discarding the skin.
- Strain the cooking liquid and skim off the fat.
- Add 75-100ml of the cooking liquid to the duck meat and stir.
- Cook the pasta as per the instructions.
- Mix together the pasta with the ragu, Parmesan cheese and chopped parsley.
- Add in 1-2 tablespoons of the cooking liquid to help form a coating for the pasta.
Amount Per Serving: Calories: 950Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 236mgSodium: 887mgCarbohydrates: 105gFiber: 25gSugar: 39gProtein: 72g
Calorific details are provided by a third-party application and are to be used as indicative figures only.