Duck ragù is a great dish to make ahead – in fact it tastes better when cooked a day or two beforehand. You could also use a whole duck, just turn it occasionally while cooking.
Heat a wide saucepan and brown the duck legs all over. Remove the duck from the pan and reserve the fat for another use.
Heat the olive oil then add the onion, celery, carrots and pancetta and cook for 5 mins or until soft.Add the garlic and rosemary and cook for another minute. Add the tomato paste, stir to
combine and cook for another minute. Add the red wine and reduce by half then add
the passata, salt and stock, bring to a simmer, then add the duck and cover, simmering slowly
for 1 1⁄2 hours or until very tender. If necessary, top up with a little extra stock or water.
Remove the duck and set aside until cool enough to handle, then shred. Discard or keep skin, depending on your preference. Skim any fat from the ragù sauce. Add the meat back into the sauce.
When ready to serve, heat the ragù and adjust seasonings if necessary. Cook the pappardelle in boiling salted water according to packet directions, drain, toss through the ragù along with the flat leaf parsley.
Serve on warmed plates with freshly grated parmesan.
4 duck legs
2 tablespoons olive oil
1 onion, chopped
1 stick celery, finely chopped
2 carrots, peeled, finely chopped
50g pancetta offcuts, or thinly chopped pieces
2 cloves garlic, chopped
sprig rosemary, very finely minced
2 tablespoons tomato paste
1 cup dry red wine
1 cup passata
1 teaspoon salt
1 cup chicken stock or water
400g dried pappardelle
1⁄2 cup flat leaf parsley, roughly chopped
freshly grated parmesan for serving