Duck ragù
- ⏱ 4 hours 15 minutes
- Hard
- Serves 4
- 👥 2-cook recipe
Duck legs are roasted, braised into a ragù, and served with hand-cut pasta and duck crackling crumb.
Adapted from Great British Chefs.
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Duck ragù
0/0
COOK 1COOK 2
1Mise en place
Prep 200 g onion: peel and roughly chop
Prep 200 g carrots: peel and roughly chop
Prep 80 g celery: roughly chop
2Preheat the oven
3Plate and serve
+ 37 more steps in the app
Duck ragù
0/0
COOK 2COOK 1
1Mise en place
2Preheat the oven
Preheat the oven to 190°C/gas mark 5
3Plate and serve
+ 37 more steps in the app
Ingredients
- 500 g 00 flour
- 200 g egg
- 8 g salt for pasta dough
- 25 g water
- 15 g olive oil
- 2 duck legs
- 5 g salt for duck
- 200 g onion (peeled and roughly chopped)
- 200 g carrots (peeled and roughly chopped)
- 80 g celery (roughly chopped)
- 8 g garlic
- 5 g chilli
- 10 g vegetable oil
- 20 g double concentrated tomato paste
- 200 g red wine
- 2 g five-spice powder
- 200 g butter for ragù
- 200 g tinned San Marzano tomatoes
- 400 g chicken stock
- 1 bay leaf
- 2 g thyme
- 50 g butter for breadcrumbs
- 100 g panko breadcrumbs
- 20 g parsley (chopped)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 2
- Prep 200 g onion: peel and roughly chop
- Prep 200 g carrots: peel and roughly chop
- Prep 80 g celery: roughly chop
2. Preheat the oven COOK 1
- Preheat the oven to 190°C/gas mark 5
3. Soften vegetables COOK 2
- In a blender, blitz the onion, carrots, celery, garlic and chilli until finely chopped but not a purée
- In a large ovenproof pan, heat the vegetable oil
- Once hot, add the vegetables and cook for 5-10 minutes, or until softened but not coloured
🤝 Cook 1 hands the blender to Cook 2.
4. Roast the duck COOK 1
- In a tray, place the duck legs and season them evenly with salt for duck
- Transfer the tray to the oven and roast for 35 minutes
5. Make pasta dough COOK 1
- In a stand mixer with the dough hook attachment, knead the 00 flour, egg, salt for pasta dough, water and olive oil for 10 minutes
- Remove the dough from the bowl and knead it on the workbench into a bowl
6. Reduce the wine COOK 2
- Add the double concentrated tomato paste and cook for a further 5 minutes
- Add the red wine and five-spice powder, and cook until the wine reduces by half
- Add the butter for ragù, tinned San Marzano tomatoes and chicken stock, Tie the thyme and bay leaf together with string and add them to the sauce
🤝 Cook 2 takes over at the hob.
7. Rest the dough COOK 1
- Wrap the dough in cling film and put it in the fridge to rest for 2 hours
8. Toast the panko COOK 1
- In a pan, melt the butter for breadcrumbs and add the panko breadcrumbs
- Toast evenly, stirring frequently, until lightly golden
9. Set aside duck COOK 1
- Remove the cooked duck from the oven and set it aside
10. Braise the duck COOK 2
- Remove the skin from the roasted duck legs and keep it separate
- Add the duck legs to the sauce and cook them for 2 hours, or until the duck is tender and falling off the bone
11. Roll the pasta COOK 1
- Roll the pasta out in a pasta machine, starting from the thickest setting, Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness
🤝 Cook 1 hands over aside duck.
12. Thicken and flake COOK 1
- Remove the duck legs from the sauce and place them on a tray
- Discard the bay leaf and thyme
- Check the consistency of the sauce, If it needs reducing, place the pan back on the heat until it has thickened
- Flake the duck legs off the bone, making sure that no fat or small bones are mixed in with the meat
🤝 Cook 2 hands over the duck.
13. Lower the oven COOK 2
- Turn the oven down to 110°C/gas mark 1/2
🤝 Cook 1 hands over duck.
14. Bake duck skin COOK 2
- Put the reserved duck skin on a tray and bake for 40 minutes
15. Make crackling crumbs COOK 2
- In a blender, blitz the baked duck skin into crumbs
- Add it to the toasted panko and mix well
🤝 Cook 1 hands over the panko.
16. Cool the crumbs COOK 2
- Once the breadcrumb mixture is golden brown, transfer it to a large tray to cool down
17. Cut the pasta COOK 1
- Cut the rolled-out pasta with a fluted, square 10cm ravioli cutter
🤝 Cook 2 hands the ravioli cutter to Cook 1.
18. Warm butter COOK 2
- Warm the butter for breadcrumbs
19. Warm panko breadcrumbs COOK 2
- Warm the panko breadcrumbs
20. Finish the ragù COOK 1
- Add the duck back into the thickened sauce and mix well
🤝 Cook 1 takes over at the hob.
21. Warm the ragù COOK 1
- When ready to serve, warm the duck ragù in a pan
22. Store the crumbs COOK 2
- Once cool, transfer the breadcrumb mixture to a container lined with a J cloth
🤝 Cook 1 hands the dish over to Cook 2.
23. Cook the pasta COOK 1
- Bring a large pan of salted water to the boil
- Add the fazzoletti (handkerchiefs) and cook for 1 minute 30 seconds
- Remove them with a slotted spoon
24. Fold pasta through ragù COOK 1
- Add the pasta to the sauce and fold it through
- Mix in the parsley
25. Plate and serve BOTH
- Divide the pasta between 4 plates and garnish with the duck crackling crumb
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