Duck Ragù Recipe - Great British Chefs

Ingredients

• 500g of 00 flour
• 200g of egg
• 8g of salt
• 25g of water
• 15g of olive oil
• 2 duck legs, roughly 700g total
• 5g of salt
• 200g of onion, peeled and roughly chopped
• 200g of carrots, peeled and roughly chopped
• 80g of celery, roughly chopped
• 8g of garlic
• 5g of chilli
• 10g of vegetable oil
• 20g of double concentrated tomato paste
• 200g of red wine
• 2g of five-spice powder
• 200g of butter
• 200g of tinned San Marzano tomatoes
• 400g of chicken stock
• 1 bay leaf
• 2g of thyme
• 50g of butter
• 100g of Panko breadcrumbs
• 20g of chopped parsley