Slow-cooked duck ragù recipe | delicious. magazine
This gorgeously rich, slow-cooked duck ragù couldn't be easier to make and is great for using up leftover gravy and stock.
Ingredients
- 8 free-range duck legs
- 200g sliced pancetta, roughly chopped
- 2 large onions, finely chopped
- 5 garlic cloves, crushed
- 300ml dry white wine
- 500ml passata
- 200ml gravy (turkey, chicken or beef)
- 300ml stock (ideally chicken, turkey or duck, but beef will also work)
- 4 bay leaves
- 1 fresh rosemary sprig (optional)
- Pappardelle pasta to serve
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