Serves:

DUCK RAGU WITH FRESH PASTA

INGREDIENTS

6 Luv-A-Duck legs
1 onion, finely chopped
4 garlic cloves, finely grated
4 sprigs thyme
250ml red wine
400g tinned crushed tomatoes
400ml duck stock
fresh parmesan
chopped parsley to garnish

METHOD

1.Remove meat from the duck legs and cut into bite size pieces approx 1 1/2 cm. Heat a large frying pan over a high heat and brown the duck on all sides.

2. Remove meat from the pan and transfer to a large saucepan. Add the onion to frypan and fry, stirring occaisionally until golden, then add garlic and cook for 2 minutes.

3. Deglaze the pan with red wine taking care to stand back as the pan may flame.

4. Add the remaining ingredients to the pan with the wine, season to taste and bring to the boil. Reduce to a rolling simmer and cook the duck for approx 30-40 minutes, without covering, until the sauce has thickened and the duck is cooked.

5. Serve with fresh pasta, top with plenty of grated parmesan and garnish with chopped parsley.