Duck Ragu with Torn Pasta / Modern Duck Lasagna

Method

1. Heat the saucepan over a medium high heat and brown the Luv-a-duck legs on both sides, a few at a time, remove and set aside.
2. Reduce heat and sauté the onion, garlic and celery 2-3 minutes.
3. Stir in the tomatoes, red wine and Luv-a-Duck stock along with the sprigs of thyme and rosemary.
4. Return the duck to the saucepan bring to the boil, stirring. Cover.
5. Place the saucepan in the pre heated oven 170c for 1-½ hours stirring occasionally. Remove and keep covered. When cool remove duck meat from the bone and shred.
6. Bring a large saucepan of salted water to the boil and cook the lasagne pasta as per pack instructions. Drain and lay flat on paper towel.
7. To serve place a spoonful of duck ragu onto a serving plate, tear the lasagne into long strips and layer with the duck ragu. Garnish with baby basil leaves and cracked black pepper.