Duck Ragu with Crispy Pangritata


It feels like a really long time since I did a recipe post. I suspect it’s months.  This is something I cooked late last year but never got around to blogging. It’s worth talking about though because it’s pretty damn good. In fact, so good I think it’s time I made it again.

Be warned, this does take a fair amount of time but it’s so worth it. It takes a bit of work and I know the list of ingredients looks massive but believe me, this was a taste sensation.

The original recipe came from BBC Good Food but I adapted it to include a crispy duck skin pangritata. It seemed such a waste to throw the crispy skin away and it really did take this to the next level.

Duck Ragu with Crispy Pangritata


1 tbsp olive oil
4 duck legs
2 onions, finely chopped
2 garlic cloves, minced
2 tsp ground cinnamon
2 tsp plain flour
250ml red wine
2 x 400g cans chopped tomatoes
250ml chicken stock
3 rosemary sprigs, leaves picked and chopped
2 bay leaves
1 tsp sugar
2 tbsp milk
600g pappardelle pasta

For the pangritata;

clove of garlic, minced
two handfuls of fresh breadcrumbs
thyme leaves

Parmesan, grated, to serve


Heat the oil in a large pan. Add the duck legs and brown on all sides for around 10 mins. Remove from the pan and set aside.

Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck legs to the pan.  Add the  red wine, chopped tomatoes, chicken stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.

Carefully lift the duck legs out of the sauce and place on a plate. At this point the duck legs will very tender so be careful as you don’t want to lose any of the meat. Pull off at the skin and keep it to one side for pangritata. Shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.

Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry.

Whilst the pasta is cooking, prepare the pangritata.  By hand, or with a small food chopper (which is  much easier!) finally chop or process the duck skins roughly along with a clove of garlic, the fresh breadcrumbs and thyme leaves. Fry over a medium heat until crispy – it can take a good few minutes to get crispy, so if it is mushy just keep going!

Serve your ragu with some grated Parmesan and top with the crispy pangritata.


See. Yes. It is rather long and labour intensive but you will not be disappointed, I promise.

This is definitely going on the menu for #mealplanningmonday soon!

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2 Comments on “Duck Ragu with Crispy Pangritata”

  1. I also make this recipe,based on oneinGood Housekeeping.I do find that one has to
    Be carefull of amount of liquid used,it dan get a bit too swimmy and thin.
    In the recipe I use the duck is oven roasted, legs are advised, however I might try
    This method.
    A good crowd pleaser, and an alternative for beef ragu and spaghetti.

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