You will need...
- Duck legs. I usually go for one per person
- Bottle of red wine
- Mixed herbs
- Fresh pasta of your choice
- 1 large onion
- Chopped tomatoes / passata
- Tomato purée
- 1 tsp of sugar
1) Open the wine and let it breathe. Taste some to make sure it's not poisoned
2) Score the duck legs and sprinkle with a little sea salt before putting in the oven. The sea salt will make the skin go lovely and crispy. I find duck legs easier to shred, but you can use duck breast instead if you like. Roast.
3) Once out the oven and cooked to your taste, let it rest for a few minutes. Then shred with a knife and fork. It's up to you if you use the skin or discard it.
4) Chop the onion and cook on the hob until softened. Add the garlic.
5) Add the shredded duck to heat it through and to absorb all that garlicy wonderfulness. I like to drizzle a little bit of wine in there early so that it infuses with the duck as soon as possible
6) Add the chopped tomatoes / passata. Use passata if you prefer a smoother sauce.
7) Start seasoning to taste and add a dollop of tomato purée. I usually add a teaspoon of sugar to counteract the acidity of the tomatoes.
8) Add a splash of wine and as many mixed herbs as you like. I taste as I go and will continue to adjust the seasoning until the balance is just right.
9) Leave to simmer. Meanwhile start cooking the pasta. Cook until al dente then serve everything up. You can either pile the ragu on top like this:
Or mix in:
Tasty, simple, and a perfect autumn / winter meal with a warming glass of red wine
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