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Spiced duck ragù with orange gremolata

Spiced duck ragù with orange gremolata

By Adrian Strauss
10’ Prep time
35’ Cook time
45’ Total time
953 Calories
2 Serving

Summary

This comes to your dinner table via venice where, thanks to the historic spice trade, traditional duck ragùs are often laced with cinnamon to cut through the richness. for more modern times, ready-cooked duck confit means you can be twirling this on your fork in just over half an hour.
Adrian Strauss 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Add the contents of the duck confit pouch to a roasting tin and transfer 2 tbsp of the fat to a large pan or casserole dish; set aside. Roast the duck for 25 minutes
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Step 2

Meanwhile, make the gremolata. In a small bowl, mix the crushed garlic with the parsley, orange zest and oil; season and set aside. Set the pan with the duck fat in it over a medium-high heat; fry the soffritto, sliced garlic and a pinch of salt until softened and turning golden (8-10 minutes). Add the tomato purée; cook for 1 minute. Pour in the wine and cook for 2-3 minutes, until reduced by 2/3, then add the tomatoes, cinnamon and sage; simmer for 15 minutes until thickened. Add the milk to the tomato sauce and cook for 2 minutes more, then remove and discard the cinnamon stick and sage; season.
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Step 3

Towards the end of the ragù cooking time, bring a pan of salted water to the boil and cook the pasta according to pack instructions. Once the duck is cooked, carefully remove and discard the skin and bones, break the meat into large chunks; transfer to the ragù and gently stir in. Once the pasta is cooked, scoop out a mug of the cooking water, then drain and toss through the ragù, adding some of the water if needed to help it coat and become glossy. Divide the pasta between 2 bowls and scatter over the orange gremolata

Ingredient

  • Whole milk
    Whole milk
    4 tbsp
  • Flat leaf parsley
    Flat leaf parsley
    25 grams
  • Garlic
    Garlic
    3 clove/s
  • Extra virgin olive oil
    Extra virgin olive oil
    1.5 tbsp
  • Orange
    Orange
    0.5
  • Red wine
    Red wine
    150 mls
  • Cinnamon stick
    Cinnamon stick
    1
  • Tomato purée
    Tomato purée
    2 tbsp
  • No.1 egg pappardelle
    No.1 egg pappardelle
    180 grams
  • Cooks’ ingredients frozen soffritto mix
    Cooks’ ingredients frozen soffritto mix
    150 grams
  • Slow cooked duck leg confit
    Slow cooked duck leg confit
    500 grams
  • Sage
    Sage
    1 sprig/s
  • Cirio finely chopped tomatoes
    Cirio finely chopped tomatoes
    400 grams
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