Spiced duck ragù with orange gremolata

Name: Spiced duck ragù with orange gremolata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 500 g pack Slow Cooked Duck Leg Confit; 3 clove/s garlic, 2 finely sliced, 1 crushed; 25 g pack flat leaf parsley, leaves roughly chopped; ½ orange (scrubbed), zest; 1½ tbsp extra virgin olive oil; 150 g Cooks’ Ingredients Frozen Soffritto Mix; 2 tbsp tomato purée; 150 ml red wine; 400 g can finely chopped tomatoes; 1 cinnamon stick; 1 sprig/s sage; 4 tbsp whole milk; 180 g No.1 Egg Pappardelle

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.

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HealthyHigh protein3 of your 5 a day5 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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500g pack Slow Cooked Duck Leg Confit
3 clove/s garlic, 2 finely sliced, 1 crushed
¾ x 25g pack flat leaf parsley, leaves roughly chopped
½ orange (scrubbed), zest
1½ tbsp extra virgin olive oil
150g Cooks’ Ingredients Frozen Soffritto Mix
2 tbsp tomato purée
150ml red wine
400g can finely chopped tomatoes
1 cinnamon stick
1 sprig/s sage
4 tbsp whole milk
180g No.1 Egg Pappardelle

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
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.
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

And to drink...

It makes sense to match a northern Italian red with a northern Italian dish. Araldica Barbera D’Asti Superiore, Italy is a perky Barbera from Piedmont made by one of the region’s leading producers. Loaded with bright cherry fruit flavours, it has a streak of freshness that’s a fabulous match for any ragù, but especially duck.

Typical values per serving when made using specific products in recipe