Drunken Duck Ragu

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

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
Spicy
Pasta

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