Some of you may remember that recently I was in search of a non-roasting recipe for duck (Any roof will do) after two of our muscovies went beyond their ‘Best for Plucking’ date and we had to skin them. Well, our friend and neighbour, Dorinha, found just the thing – Duck ragu.

Serves 8
½ tbsp. Olive oil
4 duck portions, skin & fat removed
1 Lg. onion, finely chopped
2 med. carrots, finely chopped
1 celery stick, finely chopped
2 garlic cloves, crushed
150 ml red wine
500 ml hot chicken stock
400 g tin plum tomatoes
2 tbsp. tomato puree
1 tbsp. dried basil
1 bay leaf
- Heat oil & brown duck portions all over, set aside. Pour away all but 1 tbsp. of the fat. Gently fry veg for 10 mins. then add garlic & cook for 1 min.
- Stir in red wine, stock, tomatoes, puree, basil & bay leaf. Nestle in the duck portions, cover and simmer for 1 hr.
- Remove duck and when cool enough, pull off all meat and roughly shred, discarding bones.
- Return meat to pan & simmer uncovered for 30 mins. until sauce has reduced and thickened slightly.
- Serve with tagliatelli, garnished with basil & parmesan, or with rice or jacket potatoes.
If you have an older bird, then cooking in a slow cooker for 3-4 hours on HIGH, as I did, is ideal and then continue with the last three points.
I’ll tell you something though, looking at that lovely, red duck breast, it looked good enought to eat raw!
And now, from food to feline, a quick update on the Wallace portrait. The bulk of the work is now complete, just some ‘darkening’ pen-work and the dreaded application of watercolour when everything could go pear-shaped!
