1. 1/2 tablespoons duck fat
2. 6 duck legs, or duck breasts as a substitute, washed and patted dry
4. 2 celery stalks, ﬁnely diced
5. 1 garlic clove, crushed
6. 4-5 thyme sprigs, leaves removed
12. 400g Fresh egg pappardelle pasta
14. Chopped continental parsley, to serve
13. Grated parmigiano reggiano cheese, to serve
Here's how to make slow-cooked duck ragu
Preheat oven to 160° Celsius.
Heat your large Scanpan dutch oven over medium high heat and add the duck fat. Once melted, add the duck legs skin side down and cook for 4-5 minutes until most of the fat has rendered. Turn the duck over and brown on the alternate side for 2 minutes then remove and set aside.
Add the celery, carrot, onions garlic and thyme leaves to the dutch oven and cook until the onion is translucent. Season with salt, then add the red wine. Increase the heat and bring to the boil while scraping the bottom of the pan with a wooden spoon until the bottom is clean then continue cooking until the wine has boiled down by half.
Add the tomato passata and stock to the dutch oven with the bay leaves and nutmeg and bring it all to the boil then reduce heat to medium and add the browned duck. Season with salt and pepper. Put the lid on the dutch oven and transfer to the oven to bake for 2 hours or until the meat is falling oﬀ the bone. Remove from the oven and transfer the duck to a wooden board. Pull the meat from the bone and place back in the pot.
Boil egg pappardelle in salted water until al dente then stir through a few ladlefuls of the duck ragu. Divide between 4 pasta bowls and top with extra ragu, parmigiano reggiano cheese and parsley.
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Dutch Ovens are versatile pots that can be used for roasts, pastas, soups, stews and casseroles. They are also great for baking bread or making large batches of dishes during dinner parties and holidays. Visit the Scanpan webstore to shop dutch ovens today.