Italian Duck Ragu
A rich, slow-cooked Tuscan sauce featuring tender duck meat with tomatoes, garlic, and aromatic vegetables. Perfect served over fresh pasta or polenta.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 whole duck legs
- 1.5 teaspoons kosher salt
- ¾ teaspoons black pepper
- 1 medium, diced onion
- 2 stalks, diced celery
- 1 medium, diced carrot
- 4 minced garlic cloves
- 3 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- ¼ cup whole milk
- 1 cup dry red wine
- 1 cup chicken stock
- 2 whole bay leaves
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
Instructions
- 1
Pat duck legs dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Dice the onion, celery, and carrot into uniform small pieces (mirepoix). Mince the garlic.
- 3
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Brown the duck legs skin-side down for 5 minutes until golden, then flip and brown the other side for 3 minutes. Transfer to a plate.
- 5
In the same pot, sauté the mirepoix over medium heat for 8 minutes until softened and lightly caramelized.
- 6
Add minced garlic and cook for 1 minute until fragrant.
- 7
Stir in tomato paste and cook for 2 minutes, stirring constantly.
- 8
Deglaze the pot with red wine, scraping up browned bits with a wooden spoon. Simmer for 3 minutes.
- 9
Add crushed tomatoes, chicken stock, bay leaves, and thyme. Return duck legs to the pot, nestling them into the sauce.
- 10
Bring to a simmer, then cover partially and reduce heat to low. Braise for 90 minutes, stirring occasionally.
- 11
Remove duck legs and set aside until cool enough to handle. Shred the meat from the bones, discarding skin and bones.
- 12
Return shredded duck meat to the pot. Stir in milk and simmer uncovered for 10 minutes to meld flavors.
- 13
Remove bay leaves and thyme sprigs. Season to taste with salt and pepper. Serve over fresh pasta or polenta.
Tools you’ll need
- large Dutch oven (5-6 quart)
- wooden spoon
- paper towels
- measuring spoons
- measuring cups
- chef's knife
- cutting board
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