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Duck ragu

Slow-braised duck ragu with tender legs in a rich, velvety tomato sauce.
Sweet chestnuts and warm cinnamon cling to every bite.
Serve it over pasta and enjoy the cozy, deep flavor that lingers.

dinner ⏱ 140 min 450 kcal / portion 25.0 g carbs / portion (estimated) celeryglutenmilkmustardsoy 🔗 Original source

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Duck ragu
v4 · rb0e705f985 20260727Z1751 180 g chestnut 200 ml white wine 6 pieces duck leg 🔥 preheat oven to 170°C fan pulse onion, carrot, celery, and garlic until finely chopped ⏱ 10 min sweat the chopped vegetables with olive oil and fine sea salt until soft but not coloured 🍳 add tomato paste, cinnamon, bay leaves, and thyme and cook ⏱ 1 min let the white wine bubble 🍳 ⏱ 5 min simmer in chopped tomatoes and chicken stock 🔥 ⏱ 5 h roast duck legs and half the chestnuts in the tomato sauce covered with foil for 1. until soft ⏳ remove duck legs and cool slightly 🔪 remove duck skin, finely chop, and shred into small chunks discarding cartilage 🌀 mix the chopped duck and remaining chestnuts back into the sauce ⏳ store or freeze the duck ragu Duck ragu 160 g onion 160 g carrot 160 g celery 3 pieces garlic 2 tbsp olive oil fine sea salt to taste black pepper to taste 2 tbsp tomato paste 1 piece cinnamon 2 pieces bay leaf 10 g thyme 400 g chopped tomato 300 ml chicken stock onion, carrot, celery, garlic half · 90 g olive oil, fine sea salt, black pepper tomato paste, cinnamon, bay leaf, thyme white wine chopped tomato, chicken stock duck leg half · 90 g chestnut
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Preparation steps

  1. preheat oven to 170°C fan
  2. pulse onion, carrot, celery, and garlic until finely chopped
  3. sweat the chopped vegetables with olive oil and fine sea salt for 10 minutes until soft but not coloured
  4. add tomato paste, cinnamon, bay leaves, and thyme and cook
  5. let the white wine bubble for 1 minute
  6. simmer in chopped tomatoes and chicken stock for 5 minutes
  7. roast duck legs and half the chestnuts in the tomato sauce covered with foil for 1.5 hours until soft
  8. remove duck legs and cool slightly
  9. remove duck skin, finely chop, and shred into small chunks discarding cartilage
  10. mix the chopped duck and remaining chestnuts back into the sauce
  11. store or freeze the duck ragu

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