Description
This Perfect Homemade Duck Ragu is a rich and flavorful Italian-inspired sauce featuring tender, slow-simmered duck legs in a robust tomato base. Infused with aromatic herbs and vegetables, it makes an ideal hearty topping for pasta or polenta, delivering a comforting and deeply savory meal.
Ingredients
Scale
Duck and Cooking Base
- 4 Duck Legs
- 2 tablespoons Extra Virgin Olive Oil
Vegetables
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
Liquids and Seasoning
- 28 ounces Crushed Tomatoes
- 1 cup Low-Sodium Chicken Broth
- 2 Dried Bay Leaves
- 3 sprigs Fresh Thyme
- Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions
- Sear Duck Legs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the duck legs skin side down and sear for 5-7 minutes until the skin is crispy and golden brown.
- Flip and Cook Further: Turn the duck legs over and cook for an additional 5 minutes. Remove them from the pot and set aside, draining excess fat if needed.
- Sauté Vegetables: Add the finely chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken broth. Scrape any browned bits from the bottom of the pot to incorporate extra flavor.
- Add Duck and Herbs: Return the seared duck legs to the pot along with the bay leaves and thyme sprigs, submerging the meat in the sauce.
- Simmer: Bring the sauce to a gentle simmer, then reduce heat to low and cover partially. Let it simmer slowly for 2 to 3 hours, developing deep flavors.
- Maintain Sauce Consistency: Check occasionally, stirring gently. Add water or additional broth if the sauce becomes too thick during the cooking process.
- Shred Duck Meat: When the duck is fork-tender, remove the legs from the pot. Shred the meat, discarding bones and excess fat.
- Return Meat to Sauce: Put the shredded duck back into the pot. Season with salt and freshly ground black pepper, then continue simmering for another 15-20 minutes to meld flavors.
- Serve: Serve the ragu hot over your choice of pasta or creamy polenta. Optionally garnish with cheese or fresh herbs to taste.
Notes
- For best flavor, use duck legs with skin on to render the fat and enrich the sauce.
- Low-sodium chicken broth allows you to control salt levels better.
- Simmering the ragu slowly ensures tender duck and melded flavors.
- The ragu can be made ahead and tastes even better the next day.
- Serve with wide pasta such as pappardelle or with creamy polenta for a traditional pairing.
- Leftover ragu freezes well for up to 3 months.
