Drunken Duck Ragu

Name: Drunken Duck Ragu
Yield: Serves 4
Cuisine: Italy
Ingredients: 70 grams pancetta, roughly chopped; 4 bay leaves; 1 cup pinot noir; 800 grams plum tomatoes, diced; 1 cup chopped celery; 1 cup chopped carrots; 3 cloves garlic, minced; ½ cup green olives, pitted; 2–3 teaspoons fresh rosemary leaves; about 8 large potatoes; 1 handful fresh parsley leaves, chopped; 1 teaspoon Chinese five spice; 1 cup chicken stock; ¼ cup coarse salt; 4 egg yolks; 1 brown onion, chopped; 800 grams duck pieces; ⅔ cup finely grated parmesan cheese; 1 teaspoon lemon zest; 2 teaspoons ground nutmeg; pinch salt and pepper; ¾–1 cup flour

Duck Ragu with Gnocchi

Preparation info

Serves
4

Difficulty
Medium

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This is a labour of love and a slow-cooked creation. Take your time when making the gnocchi, and remember it takes practice.

The nonas in Italy did not become pasta masters overnight.

Ingredients

Duck Ragu

800 grams duck pieces
1 brown onion, chopped
1 cup

Europe
Italy
Main course
Mediterranean
Pasta
Spicy

Method

Preheat the oven to 120 °C.

In a large stovetop-to-oven casserole over medium to high heat, add the duck. You don’t need oil as the duck will release fat. Cook until golden brown, stirring often, for about 10 minutes. Remove the duck and set aside. Pour off the fat from the cas