Perfect Homemade Duck Ragu
A rich and hearty dish that brings together the deep flavors of duck meat, herbs, and tomatoes into a sumptuous sauce.
Servings: 4 servings
Equipment
- Large Heavy-Bottomed Pot
Ingredients
Duck Legs
- 4 legs Duck Legs Provides a rich, flavorful base for the ragu.
Olive Oil
- 2 tablespoons Extra Virgin Olive Oil Used to sear the duck legs.
Onion
- 1 medium Onion Finely chopped.
Garlic
- 3 cloves Garlic Minced.
Carrots
- 2 medium Carrots Diced.
Celery
- 2 stalks Celery Diced.
Canned Tomatoes
- 28 ounces Crushed Tomatoes Forms the base of the ragu sauce.
Chicken Broth
- 1 cup Low-Sodium Chicken Broth Adds moisture to the ragu.
Bay Leaves
- 2 Dried Bay Leaves Infuses the sauce with herbal aroma.
Fresh Thyme
- 3 sprigs Fresh Thyme Adds earthy notes.
Salt and Pepper
- Salt To taste.
- Freshly Ground Black Pepper To taste.
Instructions
- 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 about 5-7 minutes until crispy and golden brown.
- Flip the duck legs and cook for an additional 5 minutes. Remove and set aside, draining excess fat if needed.
- Add chopped onion, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot.
- Add seared duck legs back into the pot with bay leaves and thyme, ensuring they are submerged in the sauce.
- Bring to a gentle simmer, reduce heat to low, cover partially, and let simmer for 2-3 hours.
- Check occasionally, stirring gently and adding water or broth if it becomes too thick.
- Once the duck is fork-tender, remove it from the pot, shred the meat, and discard bones and excess fat.
- Return shredded duck to the pot, season with salt and pepper, and simmer for an additional 15-20 minutes.
- Serve hot over pasta or polenta, garnished with cheese or herbs if desired.
Notes
For variations, consider adding crushed red pepper for spice, mushrooms for umami, or spinach for color.