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How to make Cheat’s slow cooked duck ragu with pappardelle

Yield = 6
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 2 x 450g pkts Luv-a-Duck Roast Duck Legs
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 3 anchovy fillets, chopped
  • 125ml (1/2 cup) white wine
  • 700ml tomato passata
  • 250ml (1 cup) chicken stock
  • 1 tablespoon fresh lemon thyme leaves, plus extra, to serve
  • 500g dried pappardelle pasta
  • Finely grated parmesan, to serve
  • Crusty bread, to serve (optional)

Method

  • Step 1 Remove duck from packaging, reserving any jellied juices. Remove fat from duck and reserve. Shred the duck meat. Discard skin and bones.
  • Step 2 Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring often, for 3-5 minutes or until soft. Add garlic, anchovies and reserved duck fat. Cook, stirring, for 2-3 minutes or until aromatic. Add wine and simmer for 3-5 minutes or until reduced. Stir in the passata, stock and reserved jellied juices. Bring to the boil. Add the duck meat and lemon thyme. Reduce heat to medium-low. Simmer, stirring often, for 20-25 minutes or until mixture has thickened and reduced. Season well.
  • Step 3 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain and return to the pan.
  • Step 4 Pour the duck mixture over the pasta and toss to combine. Divide among serving plates. Sprinkle with parmesan and extra lemon thyme. Serve with crusty bread, if you like.