I have seen any number of recipes for duck ragù that I have been wanting to try for quite some time after trying it in Italy years ago, and with the popularity of St Martin’s feast in Denmark, it seemed like a good time. I studied St Martin of Tours back in the hazy distant past of my undergraduate History career and had forgotten the story since. St Martin hid in a flock of geese in order to avoid becoming Bishop, a post he considered himself unworthy of. The geese ratted him out, and so throughout Europe it is traditional to eat goose to remember their treachery on his feast day. While my absolute favourite medieval history story involves Francis of Assisi dancing a holy jig to prove his innocence to the Pope (I hope someday to try this in my legal career), hiding in a flock of geese is a close second.
In Denmark, they celebrate Mortensaften, the night of St Martin on 10 November, and they do so by eating duck. Why duck? Because it tastes better than goose or is cheaper, depending on who you ask. Every year, poor ducks are punished for the misbehaviour of their feathered brothers. While I feel bad about this blatant scapegoating, I also do love duck, to the point where I have once eaten it while looking at a river filled with ducks (sorry vegetarian readers). This recipe is not very traditional, but it is very tasty. The gremolata topping is optional, but it does really lift the sauce and add a great contrast.
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Roast Duck Ragù
- Total Time: 2 hours 30 minutes
- Yield: 4 servings 1x
Description
A deep, decadent, and rich roast duck pasta sauce, perfect for a special occasion or a comforting meal.
Ingredients
- 2 duck legs
- 3 slices of bacon, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 cloves of garlic, minced
- 200ml red wine
- 1 x 400g tin of Italian chopped tomatoes
- 2 tsp (10 ml) tomato paste
- 1 bay leaf
- Salt, preferably sea salt
- Freshly ground black pepper
- Olive oil
- Optional: Gremolata (chopped parsley, lemon zest, and minced garlic)
Instructions
- Preheat your oven to 180°C (350°F). Score the skin of the duck legs with a sharp knife and rub them with salt, preferably sea salt.
- Place the duck legs skin side up in a roasting dish and roast for 1 hour, turning them over halfway through and basting occasionally with the rendered fat.
- While the duck is roasting, heat a little olive oil in a large pan over medium heat. Add the chopped bacon and cook until crispy.
- Add the finely chopped onion, carrot, and minced garlic to the pan. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
- Pour in the red wine and let it simmer for a few minutes to reduce slightly.
- Add the chopped tomatoes, tomato paste, and bay leaf. Stir well and bring to a simmer.
- Once the duck is roasted, remove it from the oven and let it cool slightly. Shred the meat off the bones and add it to the sauce, discarding the bones and excess fat.
- Let the ragù simmer gently for about 45 minutes to 1 hour, stirring occasionally, until the sauce is thickened and the flavors are well combined. Season with salt and freshly ground black pepper to taste.
- If using, prepare the gremolata by combining chopped parsley, lemon zest, and minced garlic.
- Serve the duck ragù over your choice of pasta, topped with gremolata if desired.
Notes
- The gremolata topping is optional but highly recommended for a fresh contrast.
- This ragù can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Reheat gently before serving.
- Serve with a robust pasta like pappardelle or tagliatelle for best results.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7
- Sodium: 800
- Fat: 30
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
- Cholesterol: 90
If You Liked This Recipe, You’ll Love These
- The Four Meats Ragù Bolognese
- How to Make Whole Smoked Duck
- One-Pot Chicken Alfredo
- Catanian Rigatoni alla Norma
Frequently Asked Questions
Why do you score the duck skin before roasting?
Scoring the skin with a sharp knife allows the fat underneath to render out during the 1-hour roast, basting the meat as it cooks. The duck legs are turned halfway through and basted with the rendered fat to keep the meat moist and develop a golden exterior.
Do I need to use the gremolata topping?
No — the recipe describes the gremolata (chopped parsley, lemon zest, and minced garlic) as optional, but the article says it really lifts the sauce and adds great contrast to the deep, rich ragu. It takes almost no time to make and is highly recommended.
Can I make this ragu ahead, and can I freeze it?
Yes to both. The notes say the ragu can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months. Reheat gently before serving.
What pasta shape works best with duck ragu?
The notes specifically recommend a robust pasta like pappardelle or tagliatelle, which have enough width and texture to hold the chunky, meaty sauce.
