Duck ragù

Duck ragù

This duck ragù from Ben Waugh at Bancone is an easy and elegant way to serve duck legs. The duck meat is slowly braised in a buttery ragù, while the duck skin is baked until crisp and mixed with panko to form a deeply savoury crunchy topping for the silky pasta.
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  1. Step 1

    To make the pasta dough, put all the ingredients in a stand mixer with the dough hook attachment. Knead the dough for 10 minutes, then remove from the bowl and knead on the workbench into a bowl
  2. Step 2

    Wrap the dough in cling film and put it in the fridge for 2 hours to rest
  3. Step 3

    Preheat the oven to 190°C/gas mark 5
  4. Step 4

    Place duck legs in a tray and season evenly with salt. Transfer to the oven and roast for 35 minutes
  5. Step 5

    Once cooked, remove from the oven and set aside
  6. Step 6

    Blitz the onion, carrot, celery, garlic and chilli until finely chopped but not a purée
  7. Step 7

    Put a large ovenproof pan on the heat and add the vegetable oil. Once hot, add the vegetables and cook for 5-10 minutes, or until softened but not coloured
  8. Step 8

    Add the tomato paste and cook for a further 5 minutes. Add the red wine and five spice, and cook until the wine reduces by half
  9. Step 9

    Add the butter, tinned tomatoes and chicken stock. Tie the thyme and bay leaf together with string and add them to the sauce
  10. Step 10

    Remove the skin from the roasted duck legs and keep it separate. Add the duck legs to the sauce and cook them for 2 hours, or until the duck is tender and falling off the bone
  11. Step 11

    Once the ragù is finished, remove the duck legs from the sauce and place them on a tray. Discard the bay leaf and thyme
  12. Step 12

    Turn the oven down to 110°C/gas mark 1/2
  13. Step 13

    Check the consistency of the sauce - if it needs reducing, place the pan back on the heat until it has thickened. Flake the dug legs off the bone, making sure that no fat or small bones are mixed in with the meat
  14. Step 14

    Add the duck back into the thickened sauce and mix well
  15. Step 15

    Put the reserved duck skin on a tray and bake for 40 minutes
  16. Step 16

    Once the skin has baked, make the duck crackling, melt the butter in a pan and add the panko. Toast evenly, stirring frequently, until lightly golden
  17. Step 17

    Blitz the baked duck skin into crumbs in a blender, then add it to the toasted panko and mix well
  18. Step 18

    Once the breadcrumb mixture is golden brown, transfer it to a large tray to cool down
  19. Step 19

    Once cool, transfer to a container lined with a J cloth
  20. Step 20

    Roll the pasta out in a pasta machine, starting from the thickest setting. Gradually work down the thicknesses until you reach either number 1 on the machine or until the pasta reaches 2mm in thickness
  21. Step 21

    Cut the rolled out pasta with a fluted, square 10cm ravioli cutter
  22. Step 22

    When ready to serve, warm the duck ragù in a pan
  23. Step 23

    Bring a large pan of salted water to the boil. Add the fazzoletti (handkerchiefs) and cook for 1 minute 30 seconds, then remove with a slotted spoon
  24. Step 24

    Add the pasta to the sauce and fold it though, then mix in the parsley
  25. Step 25

    Divide the pasta between 4 plates, and garnish with the duck crackling crumb