Duck Breast Ragu

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Ingredients

2	duck breasts, trimmed of excess fat, thinly sliced
20 g	butter
2 tsp	olive oil
100 g	pancetta, chopped
130 g	celery stalk, finely chopped
130 g	carrots, finely chopped
130 g	onions, finely chopped
2 clove(s)	garlic, finely chopped
2	bay leaves
2 tbsp	tomato paste
250 ml	red wine, dry
700 ml	tomato passata
350 ml	chicken stock
some	Parmesan cheese, freshly grated

Method

Preparation time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Heat butter and oil and cock the duck until lightly browned. Remove duck and place in a bowl.

Add pancetta, celery, carrots, onions, garlic and bay leaves to the pan and cook, stirring, for about 4 minutes.

Return the duck to the pan with any resting juices. Add tomato paste and cook, stirring, for one minute.

Add the red wine and cook for about 3 minutes until the liquid has reduced slightly.

Add the passata and stock, bring to a simmer, then reduce heat to low and gently simmer for about 45 minutes or until duck is tender and the sauce has thickened.

Season the ragu to taste and serve with soft polenta or pasta and freshly grated parmesan.