Traditional Duck Ragu
Traditional Duck Ragu



  • 2 tbsp olive oil
  • 50g butter
  • 1 chopped garlic clove
  • 1 tsp chopped thyme
  • 1 bay leaf
  • 1 chopped onion
  • 3 chopped celery stalks
  • 1 crushed juniper berry
  • 500g duck legs, meat cut into small chunks
  • 150ml red wine
  • 1 parmesan rind
  • 300ml chicken stock
  • Cooked pasta and grated parmesan, to serve
  • Melt half the butter with the oil in a pan, and add the thyme, garlic, onion, celery, juniper and bay leaf, then sweat for 10 mins to soften. Add the duck and fry until golden, before pouring in the wine and parmesan rind, and cooking until reduced by ⅓. Add the stock, then simmer for 1 hour.
  • Discard the parmesan rind and stir the remaining butter into the ragu. Combine with the cooked pasta, sprinkle with parmesan and serve.
2 hrs
2 serving

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