Recipe Sections
4
serve the ragu with the soft polenta and shaved parmesan.
20g unsalted butter
2 tbs olive oil
2 duck breasts, thinly sliced strips
6 slices of pancetta, chopped
1 onion, finely chopped
2 garlic cloves, chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 bay leaves
2 tbs tomato paste
250ml dry red wine
600g tomato passata
250ml duck stock
Heat the butter and oil in a frypan over medium-high heat. Cook the duck, in batches, until browned. Remove duck, set aside.
Drain all but 1 tbs oil from the pan and heat over medium heat. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.
Return the duck to the pan with any resting juices, then add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly. Add the passata and stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.
Season to taste.