Duck Ragu Pasta
Prep Time:
Servings:Serves 4-6
Cook Time:
Difficulty:
Total Time:
Ingredients
• 1 1/2 tbsp duck fat (or Olive oil)
• 4 skin on duck legs
• 1 onion, finely diced
• 2 celery stalks, finely diced
• 1/2 Fennel bulb, finely diced
• 1 garlic clove, crushed
• 1 tbsp chopped fresh oregano
• 500ml red wine
• 250ml chicken stock
• 1 tin whole tomatoes
• 350ml tomato passata
• 2 bay leaves
• 1/2 tsp ground nutmeg
• 400g fresh egg pappaerdelle pasta
• Grated pecorino cheese, to serve
• Chopped continental parsley, to serve
Instruction
- Slash the skin of the duck legs a few times with a sharp knife while
preheating the instant pot on the saute setting. Add the duck fat (or olive
oil) to the inner pot and once melted add the duck legs searing each side for
about 8-10 minutes until the fat has rendered and the skin has browned (you may need to do this in two batches). Remove the duck legs and set aside, covered. Pour out the excess fat leaving 2 tbsp in the pan. - Add the celery, fennel, onions, garlic and thyme leaves to the pot and
cook until the onion is translucent. Season with salt, then add the red wine.
Bring to a simmer and scrape the bottom of the pan with a wooden spoon until
the bottom is clean and the wine has reduced by half. - Add the tinned tomatoes (pressing down on the tomatoes to release their
juices), tomato passata, stock, bay leaves, nutmeg and stir to combine. - Add browned duck legs to the pot with the tomato mixture and with the
venting knob in venting position place the lid on your Instant Pot. Set the
machine to pressure cook on medium for 35 minutes, then natural release for 10mins. - Remove the duck and bones from sauce, remove any layer of fat from the surface with paper towel and set the Instant Pot to sauté mode simmer for 6-8 minutes until the sauce is thickened.
- While the sauce is thickening pull and shreds the duck meat from the
bones, and discard the bones. Transfer the meat and sauce together to a covered dish. - Wash the inner pot and fill it 3/4 full with salted water. Heat the
water using the boil setting, and once boiling add the pappardelle and cook as
per the packet instructions. Drain from the water and stir through some of the
duck ragu. Divide the pasta between 4 pasta bowls and top with more duck ragu, grated pecorino cheese and chopped parsley.