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Flora Ashbury

Farmhouse Duck Ragù with Gentle Herbs

Duck ragù is a quietly indulgent take on a familiar classic—richer, deeper, and just a little more considered. Duck legs are slow-simmered in an aromatic tomato sauce until the meat becomes meltingly tender, then gently shredded back through the sauce, giving it body and depth in equal measure. There’s a subtle, gamey richness that sets it apart, balanced by the softness of the tomatoes and the warmth of herbs. Spoon it generously over pappardelle and finish with Parmesan, and it becomes the sort of comforting, unfussy dish that feels entirely at home on a well-set table.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 370
Ingredients Method

Ingredients
  

For the ragù
  • 1 tablespoon olive oil
  • 3 duck legs approximately 750g, trimmed of excess fat
  • 5 slices prosciutto crudo or pancetta optional
  • 1 medium onion finely chopped
  • 1 celery stalk finely chopped
  • 1 medium carrot finely chopped
  • 4 garlic cloves minced
  • 2 sprigs fresh rosemary leaves finely chopped
  • A small handful of dried porcini mushrooms optional
  • 120 ml dry white or red wine
  • 480 ml good chicken or duck stock
  • 700 ml tomato passata or 2 × 400g tins of crushed tomatoes
To serve
  • Pappardelle pasta
  • Parmesan finely grated

Method
 

Built slowly, with care at each step
  1. Begin by preparing the base: finely chop the onion, carrot, celery, rosemary, prosciutto, and garlic, keeping everything small and even so it melts gently into the sauce. Trim any excess fat from the duck legs, then season them well with salt and pepper.
  2. Warm the olive oil in a large, heavy-based pot over a medium heat. Add the duck legs and brown them deeply on both sides until golden, then lift them out and set aside.
  3. In the same pot, add the prosciutto and cook briefly until lightly coloured. Stir in the chopped onion, carrot, celery, and rosemary, allowing them to soften and sweeten for a few minutes. Add the garlic and dried mushrooms, cooking just until their aroma lifts.
  4. Pour in the wine and let it reduce gently, leaving behind depth without sharpness. Add the stock and tomato passata, stirring everything together into a smooth, cohesive sauce. Return the duck legs to the pot, ensuring they are nestled and submerged.
  5. Let the ragù simmer very gently, uncovered, for 2 to 2½ hours, turning the legs once as it cooks. The meat should become tender enough to fall easily from the bone.
  6. Lift the duck from the pot, shred the meat using two forks, and discard the bones and skin. Return the shredded meat to the sauce, stirring through until warmed and well combined.
  7. Taste and adjust the seasoning, then serve with al dente pasta and a generous scattering of Parmesan.