Duck, Marsala and chestnut ragu recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp olive oil
• 4 duck legs
• 1 x 160g pack smoked pancetta cubetti
• 1 red onion, finely diced
• 2 celery sticks, finely sliced
• 1 carrot, finely diced
• 2 garlic cloves, finely sliced
• 1 tbsp plain flour
• 1 x 400g tin chopped tomatoes
• 200ml Marsala dolce
• 150ml chicken stock
• 1 tbsp finely chopped rosemary
• 1 x 180g pack cooked chestnuts, roughly chopped
• 500g Taste the Difference dried pappardelle
• 40g Parmesan, grated