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–+ servings
Duck Ragu

Savory Duck Ragu That Will Warm Your Heart and Home

This Duck Ragu is a slow-cooked masterpiece that offers a rich, savory experience perfect for cozy nights in or family gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ragu
  • 1 tablespoon Olive oil Use high-quality oil for best results.
  • 3 legs Duck legs 1.6 lbs/750g; can substitute with chicken thighs.
  • 5 slices Prosciutto crudo Omit for a lighter dish or dietary restrictions.
  • 1 medium Onion Substitute with shallots for a milder taste.
  • 1 stalk Celery Can replace with fennel.
  • 1 medium Carrot
  • 4 cloves Garlic Adjust quantity based on personal preference.
  • 2 twigs Rosemary Omit if unavailable; dried can be used.
  • 3 pieces Dried porcini mushrooms Optional; fresh mushrooms can be used.
  • 1/2 cup Dry white or red wine Substitute with chicken broth for a non-alcoholic version.
  • 2 cups Chicken or duck broth Use vegetable broth for a vegetarian option.
  • 1 jar Tomato passata 700 ml or 2 cans crushed tomatoes; no direct substitutions recommended.
For Serving
  • 1 pound Pappardelle pasta Substitute with tagliatelle or fettuccine if needed.
  • to taste Grated parmesan cheese Can be omitted for a dairy-free version.

Equipment

  • large pot or Dutch oven

Method
 

Preparation Steps
  1. Trim excess fat from the duck legs, season generously with salt and pepper.
  2. In a large pot, heat olive oil over medium heat and brown the duck legs for 4-5 minutes on each side.
  3. Add prosciutto to the pot and cook until crisp, then sauté onion, carrot, celery, and rosemary until softened.
  4. Stir in minced garlic and dried porcini mushrooms, sauté for an additional 1-2 minutes.
  5. Deglaze the pot with wine, scraping up browned bits and reduce by half, about 3-4 minutes.
  6. Combine chicken or duck broth and tomato passata, add the duck legs back into the pot.
  7. Bring to a gentle simmer and cook uncovered for 2 to 2.5 hours, turning the duck legs halfway through.
  8. Remove duck legs, shred the meat, and return it to the pot.
  9. Adjust seasoning, heat through for about 5 minutes, and serve over pappardelle.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Duck Ragu can be made ahead and flavors deepen overnight. Perfect for busy weeknights or special occasions.

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