Sauce - Duck Ragu

By SallySmo

This is commonly served in Tuscany with 'pappardelle' or 'Tagliatelle'. You could also use this to top polenta (see recipe).

Tip- You can use this same recipe but substitue rabbit or hare.

Ingredients

• Half a full size duck, including the liver & heart
• 50 g pancetta ( non affumicatta)
• 450 g canned tomotoes
• 1 medium red onion
• 1 carrots
• 1 celery stalks
• 1 glass of red wine
• salt & pepper.
• 4 tbsp olve oil

Preparation

Step 1

Sautè the finely chopped carrot, onion, celery & chopped pancetta in 4 tbsp olive oil for 10-15 mins until the mixture is quiet reduced being careful not to burn. Add the heart & liver of the duck. Cut the half of the duck into 3 smaller pieces so they fit into the pan and add. Cook all together for about 10mins, allowing the meat of the duck to break off and the heart & liver to also break apart. Add the red wine, when the wine evaporates the tomatoes will be added. Before adding it is best to blend in a mixer and then add the tomatoes to the saucepan with the duck. Add salt & pepper to taste and cook on a low flame for about 1 hour. Remove the bones from the saucepan. You will need to pull off all of the meat remaining, chop finely and add back into the saucepan. Cook for another 10-15 minutes.