Duck Ragu

Duck Ragu

By the culinary genius Genie De Wit or @bunnyeatsdesign 

The only good thing about having an anniversary on duck shooting opening weekend, is duck for this recipe. Gals' make sure they pluck them PROPERLY. Pretty easy and can easily substitute the duck for lamb or left over cooked meat. 


  • A whole duck
  • olive oil
  • 2 medium red onions
  • 4 cloves of garlic
  • 1 stick of celery
  • 100 g raisins
  • 2 tbsp tomato paste 
  • 2 sticks of fresh rosemary
  • 3 fresh bay leave
  • 300 ml Pinot Noir, or other red wine
  • 2 x 400 g tins of quality plum tomatoes
  • 1 tbsp honey 
  • extra virgin olive oil
  • Parmesan cheese , for grating


  1. Preheat the oven to 180ºC
  2. Rub the duck all over with olive oil, sea salt and black pepper. Put into a cast iron roasting dish and roast for 50 minutes, or until golden and cooked through, then remove the duck to a board and set the tray aside for later.
  3. Peel the onions, garlic and celery, then finely chop and place in a large, wide pan on a medium-low heat with 1 tablespoon of olive oil. Cook for 10 to 15 minutes, or until softened and lightly golden, stirring occasionally.
  4. Meanwhile, remove the duck skin and keep to one side, then shred the meat off the bones with two forks. Pour most of the Pinot into the pan and let it reduce for 10 to 15 minutes, then stir in the shredded duck meat.
  5. Stir the remaining splash of wine into the roasting tray and scrape all the crispy bits from the bottom, then pour into the pan. Squirt 2 tbsp of tomato paste into the pot and cook off (fry). Add tomatoes then add 2 tins’ worth of water.
  6. Stir in the raisins, throw rosemary sticks in whole (easier to take out at the end), add the bay leaves, then simmer for 1 hour 30 minutes, or until thickened and reduced – if you’ve got any Parmesan rind, throw that in too for an added flavour dimension (just remember to take it out before serving!).
  7. Cook up your favourite pasta until al dente. I usually use granoro parppadelle from Vetro  Drain, reserving a cupful of cooking water.
  8. Toss the pasta with the ragù, adding a splash of extra virgin olive oil and a little reserved cooking water to loosen, if needed. Divide between bowls, grate some Parmesan, and finish with lots of cracked black pepper.