Slow Cooked Duck Ragu with Crispy Breadcrumbs

Ingredients

• 4 duck legs (skin-on)
• sea salt (for dry brine and seasoning)
• juniper berries (crushed, for brine)
• black pepper (to taste)
• lemon zest (from 1 lemon, divided)
• orange zest (from 1 orange, divided)
• 1 shallot (finely diced)
• 1 carrot (large, finely diced)
• 1 stick celery (finely diced)
• 3 garlic (cloves, chopped)
• 1 red chilli (chopped)
• rosemary (fresh sprigs, divided)
• 2 tbsp tomato paste
• 1 cup red wine (for deglazing (estimated quantity))
• 2 cup chicken or beef stock (demiglace preferred for richness (estimated quantity))
• 2 cup stale bread (blitzed into crumbs)
• olive oil (for toasting breadcrumbs and finishing)
• 1 lb pasta (your choice of shape)
• parsley (fresh, chopped)
• parmigiano cheese (grated)
• chives (fresh, chopped for garnish)

Steps

1. 1

   Dry brine the 4 duck legs by seasoning both sides with sea salt, crushed juniper berries, black pepper, lemon zest, and orange zest. Place them on a wire rack in the fridge, uncovered, for a few hours.

2. 2

   Remove the duck legs from the fridge and pat them dry with paper towels.

3. 3

   Place the duck legs skin-side down in a cool Dutch oven.

4. 4

   Bring the heat up to medium-high and sear the duck legs for 2-3 minutes until the skin is deeply golden and the fat has rendered. Flip and sear the other side for another 2-3 minutes.

5. 5

   Remove the duck legs from the pot and set aside. In the rendered duck fat, add the mirepoix: 1 finely diced shallot, 1 large diced carrot, 1 diced stick of celery, 3 chopped garlic cloves, 1 chopped red chilli, and fresh rosemary.

6. 6

   Season the vegetables and sauté in the duck fat for approximately 3-4 minutes until softened.

7. 7

   Add 2 tbsp of tomato paste to the pot and cook for about 1 minute to caramelize.

8. 8

   Deglaze the pan with a splash of nice red wine, scraping up any browned bits from the bottom.

9. 9

   Allow the wine to simmer, then add in your chicken or beef stock (or demiglace).

10. 10

    Once the liquid is gently simmering again, add the duck legs back into the pot. Cover with a lid and simmer on low for 3 hours.

11. 11

    Remove the lid and take out the duck legs. The meat should be falling off the bone; pull the meat apart into shreds and set aside, discarding the bones.

12. 12

    Meanwhile, increase the heat slightly to reduce the sauce further. Adjust the seasoning with salt and pepper as needed.

13. 13

    Add the shredded duck meat back into the reduced sauce and leave to simmer on low.

14. 14

    Prepare the breadcrumbs: Blitz stale bread in a food processor. Toast the crumbs in a pan with olive oil, rosemary, sea salt, and orange zest until golden and crispy. Remove from heat and set aside.

15. 15

    Cook your pasta in a large pot of salted boiling water until al dente.

16. 16

    Transfer the cooked pasta to a new pan along with some of the duck ragu and a splash of the starchy pasta water.

17. 17

    Meld the pasta and sauce together vigorously over medium heat until cohesive and slightly thickened.

18. 18

    Sprinkle in fresh parsley, grated parmigiano, and a drizzle of olive oil. Combine thoroughly, adding more pasta water if needed to reach a glossy consistency.

19. 19

    Plate the pasta and top with the prepared crispy breadcrumbs, a final drizzle of olive oil, and plenty of fresh chives.

Notes

The author recommends using demiglace instead of standard stock for a richer, fuller-bodied sauce. The dry brining step is essential for flavor penetration and skin texture.

Nutrition per serving

• main
• pasta
• duck
• ragu
• slow-cooked
• dinner party
• comfort food
• Italian