Tuscan Style Duck Ragu
with Rigatoni and Peashoot Salad
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Confit Duck Legs
200
Rigatoni Pasta
1
Onion
½
Sage
1
Thyme
1
Garlic Clove
1
Finely Chopped Tomatoes
1
Red Wine Jus Paste
½
Lemon
100
Radishes
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40
Pea Shoots
Not included in your delivery
1
Olive Oil for the Dressing
½
Sugar
200
Water for the Ragu
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water up to the boil with 0.5 tsp salt for the rigatoni. Remove the confit duck legs from their packaging, place on a baking tray skin side up and drizzle with a little oil. Roast on the top shelf of your oven until the duck skin is crispy, 25-30 mins.
Halve, peel and chop the onion into small pieces. Pick the sage and thyme leaves from their stalks and roughly chop (discard the stalks). Halve the lemon. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat. When the pan is hot, add the onion and cook until soft, 4-5 mins. Add the garlic, thyme and 3/4 of the sage, cook until fragrant, 1-2 mins. Next, add the chopped tomatoes, red wine jus paste, sugar (see ingredients for amount) and water (see ingredients for amount), stir well to combine. Season with salt and pepper, bring to the boil then reduce the heat and simmer until the sauce has thickened, 8-10 mins.
Meanwhile, when boiling, add the rigatoni to the water and cook until tender, 12 mins. Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. While everything cooks, pour the olive oil (see ingredients for amount) and a squeeze of lemon juice into a medium bowl. Season with salt and pepper and leave to one side. This is your salad dressing. Thinly slice the radish and pop it into the dressing bowl.
Once the duck is cooked, remove it to a board and use a fork to pull the meat off the bone. Discard the bone. Add the duck to the sauce and stir together. Bring to the boil and simmer until piping hot. Stir half the cheese into the sauce and season if needed with salt and pepper. Add the drained rigatoni to the ragu and combine well to coat the pasta. TIP: Add a splash of water if the ragu is a bit too thick.
Just before serving, add the pea shoots to the bowl with the radish and mix well to coat. Divide your rich Tuscan-style duck ragu and rigatoni between 2 bowls and sprinkle over the remaining cheese and sage. Serve the peashoot salad alongside. Enjoy!
