Oven Baked Duck Ragu With Tortiglioni
Dangerously delicious duck ragu, oven-ready in 5. You'll shred tenderly roasted duck legs soaked in a rich tomato sauce, then stir in some tasty tortiglioni. Add a sprinkle of crumbly Italian cheese for an irresistibly moreish meal.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Flour, Pepper, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Add your duck leg[s] (including the white duck fat and duck jelly!) to a baking paper-lined baking tray with a drizzle of vegetable oil and season with a pinch of salt and pepper
Put the tray in the oven for 30 min or until the duck legs are golden and crispy
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat
Peel and chop your brown onion[s] into thick slices
Crush your garlic open by squashing them with the side of a knife and discard the skins
Cut your tomato[es] into wedges
Add the chopped onion to the dish with the tomato wedges and crushed garlic
Season with a pinch of salt and stir everything together
Add your tomato paste, bay leaf[ves] and 1/2 tbsp [3/4 tbsp] [1 tbsp] flour to the pot with 600ml [700ml] [800ml] boiled water
Stir in your red wine paste, beef stock mix and tortiglioni and give everything a good mix up
Nestle the pasta into the water as much as you can, then stir everything together and bring to the boil over a high heat
Cover with a lid and put the dish in the oven for 30 min or until the pasta is cooked through – this is your ragu base
Tip: Give everything a stir halfway through for evenly cooked pasta!
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once cooked, transfer the duck legs to a clean board and shred apart using two forks – this technique is known as 'pulling'
Discard all the bones
Add the pulled duck to the ragu base with a generous grind of black pepper and mix everything together – this is your oven baked duck ragu with tortiglioni
Serve the oven baked duck ragu with tortiglioni in the centre of the table
Sprinkle over your grated Italian hard cheese and season with black pepper
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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