Duck Ragu Recipe - Great British Chefs

Ingredients

• 2 duck legs
• salt
• pepper
• olive oil
• 1/2 onion, finely sliced
• 250ml of red wine
• 1 400g tin of chopped tomato
• 120g of fresh pasta
• 1/2 bunch of flat-leaf parsley, roughy chopped
• 50g of Parmesan, grated
• 3 garlic cloves, thinly sliced
• 1/4 celery, chopped
• 2 tbsp of tomato purée
• 1 dash of dried oregano
• 1 bunch of thyme, picked