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A consultant's gotta eat series: Duck Ragu Recipe

This receipe is amazing! Apologize in advance for using the metric system but that s how I think and if you re on a diet this might not be for you.


1.6 kg Whole Duck (skin on) *
1 Carrot, diced
1 Onion, diced
2 Tablespoon tomato paste
2 Tablespoon plain flour
500g Pappardelle pasta or similar
150g Baby spinach

Season the duck and in a roasting pan bake for 40 minutes on 230 C (450 F)
Cook for a further 1 hour at 190 C (375 F)
Allow to cool so you can handle it
Remove and discard the skin, a few bits might end up in your mouth, this is okay and expected. Pull the meat off the bones keeping the bones and the juices from the roasting pan
Pull apart or chop all the meat so there s no big pieces. I think it s better if you shred with 2 forks.
In a deep pan or sauce pan fry the carrots and onions for a couple of minutes
Add tomato pasta, flour, roasting pan juices**, meat and bones and cook for a further 10 minutes
Cover with water (a good covering, don t be shy as it will cook off) and simmer over a low to medium heat for about 2 hours. Might not need the whole 2 hours. You re just cooking the water down and it will start to thicken slightly.
Cook pasta
When it s reached the right consistency (like a thick pasta sauce), season it, remove the bones and stir in the spinach
Mix through the pasta and serve

I ll repost with some photos when I cook it again. It s an amazing dish and very easy, just takes a little while but will blow everyone's mind!! It s very similar to the duck ragu from Il Baretto in Surry Hills, Sydney.

* I ve used duck pieces before just make sure they have the skin.

** Probably only need about a cup or 3/4 of cup. Don t use any more as it will be too oily.

Reader Comments (3)

When does the duck meat go back in? I am cooking it now and it is going fabulously, but have left meat out, to add at the end for fear of overcooking. Or would it become amazingly tender if put in with the water?

Great recipe. EXACTLY like Il Baretto!!


July 2, 2011 | Unregistered CommenterUrs

You add the meat with the bones so it cooks for a few more hours. It'll break apart and become tender like you say.

It's not exactly like theirs, they add something I can't quite figure out but it's been a while since I've had it, tastes a little different to me.

July 2, 2011 | Registered CommenterMichael Lipscombe

I'm about to make this again - as it is truly a wonderful meal - but for 8 people. We used to go to Il Bareto all the time and have the duck ragu, but cannot get out so much these days due to kids and work commitments. So thank you for posting this fabulous recipe!


July 21, 2011 | Unregistered CommenterUrsula

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