Fillet of Duck Ragu


  • 1 tablespoon olive oil
  • 4 duck fillets
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoon ground cinnamon
  • 2 teaspoon plain flour
  • 250ml red wine
  • 2 tins of chopped tomatoes
  • 1 chicken stock cube
  • 2 bay leaves
  • 1 teaspoon sugar
  • 2 tablespoon milk
  • 600g of pasta
  • Parmesan, to serve



  1. Heat the oil in a large pan. Add the duck fillets and brown on all sides for about 10 mins. Remove to a plate and set aside.
  2. Add the onions to the pan and cook for 5 minutes until softened. Add the garlic and cook for a further minute, then stir in the cinnamon and flour and cook for another minute.
  3. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hours, stirring every now and then.
  4. Carefully lift the duck fillets out of the sauce and place on a plate. Pull off and discard the fat, then shred the meat with 2 forks.

  5. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 minutes whilst you cook the pasta.

  6. Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 minute more, adding a splash of cooking liquid if it looks dry.



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