Italian Duck Ragu Fettuccine

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 2clov garlic
• 1bunch thyme
• 1pcs beef-style stock cubes
• 2pcs slow-cooked roast duck leg
• 50g tomato paste
• 5g Italian seasoning
• 400g diced tomatoes
• 300g fresh fettuccine pasta
• 25g parmesan
• 1pcs tomato
• 50g mixed salad leaves
• 25ml French vinaigrette
• 250ml (1 cup) boiling water
• 3ml sugar
• 3ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the onion and carrot. Crush or finely chop the garlic. Strip ½ tsp thyme leaves and finely chop, then tie the remaining thyme together with string to make a bouquet garni (see cooking tip). Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Brown duck legs
   Remove the duck legs and white duck fat from the pack. Heat the duck fat in a medium deep frypan over medium-high heat. Cook the duck, turning occasionally, for 5 mins or until browned. Remove the duck from the pan, leaving the fat in the pan.
3. Step 3 — Start ragu
   Return the same pan to medium heat. Cook the onion and carrot, stirring, for 7-8 mins until soft. Add the garlic, chopped thyme, tomato paste and Italian seasoning and cook, stirring, for 30 secs or until fragrant. Stir in the diced tomatoes, stock, bouquet garni, ½ tsp sugar and ½ tsp balsamic vinegar. Season with salt and pepper.
4. Step 4 — Simmer ragu
   Return the duck to the pan and submerge in the sauce. Bring to a simmer, then reduce the heat to low and cook, covered, for 45 mins or until the meat falls easily off the bone. Discard the bones, then shred the meat through the sauce.
5. Step 5 — Cook pasta
   Once the ragu has been cooking for 35 mins, bring a large saucepan of salted water to the boil. Add the pasta to the boiling water and cook, stirring to separate the strands, for 3-4 mins until al dente. Reserve 2 tbs cooking water, then drain the pasta. While the pasta is cooking, finely grate the parmesan. Slice the tomato into thin wedges.
6. Step 6 — Toss salad and serve
   Put the tomato, salad leaves and vinaigrette in a bowl, season with salt and pepper and toss to combine. Add the pasta to the ragu. Gradually add the reserved cooking water, stirring constantly until the sauce coats the pasta. Taste, then season with salt and pepper. Divide the pasta among bowls. Scatter with the parmesan and serve with the salad.

Allergens

Sulphites, Egg, Gluten, Wheat, Milk