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 Confit Duck; 150 g frozen Cooks’ Ingredients Soffritto Mix; 2 clove/s garlic, finely sliced; 2 tbsp tomato purée; 150 ml red wine; 400 g can finely chopped tomatoes; 1 stick/s cinnamon; 1 sprig/s sage; 4 tbsp whole milk; 180 g No.1 Egg Pappardelle

This comes via Venice, where – thanks to the historic spice trade – duck ragùs are often laced with cinnamon to cut through the richness. Ready-cooked duck confit means you can be twirling this on your fork before you know it.

3.5 out of 5 stars(7) Rate this recipe

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 Confit Duck
150g frozen Cooks’ Ingredients Soffritto Mix
2 clove/s garlic, finely sliced
2 tbsp tomato purée
150ml red wine
400g can finely chopped tomatoes
1 stick/s cinnamon
1 sprig/s sage
4 tbsp whole milk
180g No.1 Egg Pappardelle

For the gremolata

1 clove/s garlic, crushed
¾ x 25g pack flat leaf parsley
½ orange, scrubbed
1½ tbsp extra virgin olive oil

Preheat the oven to 200ºC, gas mark 6. Put the contents of the confit pouch into a roasting tin. Transfer 2 tbsp of the fat to a large pan or casserole, then set aside. Roast the duck for 25 minutes until piping hot, then keep warm.
For the ragù, fry the soffritto, garlic and a pinch of salt in the reserved duck fat over a medium-high heat for 8-10 minutes until softened and turning golden. Stir in the tomato purée, cook for 1 minute, then pour in the wine and allow to bubble for 2-3 minutes to reduce it by two-thirds. Stir in the tomatoes, cinnamon and sage. Simmer for 15 minutes until thickened. Add the milk, simmer for 2 minutes more, then discard the cinnamon stick and sage. Season.
For the gremolata, put the crushed garlic into a small bowl. Add the parsley leaves, roughly chopped, the zest of the orange, and the extra virgin olive oil. Season and set aside.
Near the end of the ragù cooking time, boil a pan of salted water and cook the pasta according to pack instructions. When ready, carefully remove and discard the duck skin and bones, then break the meat into large chunks and gently stir into the sauce
Drain the pasta (reserve a mug of cooking water) and toss through the ragù, adding some of the water if needed to help it coat and become glossy. Divide the pasta between wide bowls, scatter over the orange gremolata, then serve.

And to drink...

Ricossa Piemonte Barbera Appassimento
Made with grapes left to dry for five to six weeks, this has juicy cherry and plum fruit flavours, with spicy overtones.

Typical values per serving when made using specific products in recipe