This duck ragout is to die for…! It’s so delicious and comforting. An absolute gem for winter 🙂

This recipe is from ‘My Kitchen Rules’ program in channel 7; a cooking game show where the contestants are 10 teams of two people from the states of NSW, VIC, QLD, SA and WA. The teams competed against each other to transform an ordinary home into an instant restaurant.

This duck ragout recipe is from team WA, Holly and Grace. We absolutely love this dish, girls!!

The dish needs about 3 hours to cook, but it’s very easy to make. Easy preparation, the majority of the time is to let the duck with the rest of ingredients simmer and mingle! 😀

I used dry pasta from the supermarket. Of course you can make fresh pasta yourself as per the original recipe.

Pasta with duck ragout

(recipe from ‘My Kitchen Rules’, by Holly and Grace (team WA))

(serves 4)

  • 4 duck marylands
  • 1 cup red wine
  • 2 medium carrots, chopped
  • 2 sticks celery, chopped
  • 1 brown onion, sliced
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cloves garlic, crushed
  • sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 litre chicken stock
  • fresh parsley, to garnish
  • 500 gr pasta. I used dry spaghetti from the supermarket.

Step 1. Place the duck, wine, carrots, celery, onion, thyme, bay leaf and garlic in a large bowl. Season with salt and pepper. Refrigerate, covered, for 1 hour. Drain duck and vegetables, reserving marinade.

Step 2. Heat oil in a large heavy based saucepan. Add duck, in two batches. Cook until browned all over and sealed. Remove from pan.

Step 3. Add vegetables to same pan. Cook, stirring, until lightly browned. Return duck to pan with tomato paste, stock and reserved marinade. Bring to the boil. Simmer, covered, stirring occasionally, for about 2 ½-3 hours or until duck is very tender.

Step 4. Remove from heat. Discard the bay leaf and remove the duck. Cover to keep warm. Simmer sauce, uncovered, until thickened. Remove from heat. Cover to keep warm.

Step 5. Meanwhile, remove soft duck flesh from bone and shred. Return to the saucepan.

Step 6. Cook the pasta as per packet’s instruction in salted boiling water in a large saucepan. To serve, divide the pasta over plates and generously spoon over the duck ragout. Garnish with fresh parsley.

xxx,
Inge

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