My personal gift to you! #duckragu recipe
Serves a Christmas crowd!
The duck is already slow cooked so this feels and tastes slow cooked but is done in 30 mins. Why? Well, all the hard work is already done by using confit duck.
Roast off 8/10 duck legs confit remove skin and bone and shred.
Then meat into a pan with shallots and garlic
Get that moving and add salt, pepper, oregano, basil and two or three small glasses of good red wine.
Add in 150 mls of passata
Add in 150 mls of beef stock
pinch or 2 of cinnamon
A few dashes of Worcestershire sauce
Squeeze of lemon
Fresh small tomatoes (a handful. Don’t chop just let them burst once soft)
Let it simmer and reduce down then serve with pasta and Parmesan!