Duck Ragu Recipe | olivemagazine
How's this for a winter warmer? Get cosy with slow-cooked duck legs in a garlicky red wine sauce, tossed through pappardelle
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 2 large duck legs
- 4 fat garlic cloves skins on
- few rosemary sprigs
- 1 large onion peeled and grated
- 400g tin of chopped tomatoes
- 200ml chicken stock
- 150ml red wine
- cinnamon stick
- 2 star anise
- 1 tbsp chopped flat-leaf parsley
- 350g dried pappardelle
- parmesan grated, to serve
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