News and Events: Duck Ragu Pasta Recipe
Paired with Durbanville Hills Pinotage
Prep time: 20 minutes
Cooking time: 1 hour 45 minutes
A little effort
- 6 duck legs and thigs (about 1.7 kg)
- 125 g smoked streaky bacon, diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 stems celery, chopped
- 1 tsp (5 ml) fennel seeds
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 tsp (5 ml) ground coriander
- 1 star anise
- 2 cloves garlic, finely chopped
- 10 g rosemary, leave picked
- 70 g tomato paste
- 1 cup (250 ml) DH Pinotage
- 2 x 400 g tins whole peeled tomatoes
- 4 cups (1 L) vegetable stock
- Salt and ground black pepper
- 500 g fiorelli pasta (or any short pasta)
- 200 g heirloom tomatoes
- Parmesan, to serve
- A large handful of basil, to serve
- Heat a large pan over medium heat. Season the duck with salt and pepper and fry until golden and the fat has rendered out. Remove the duck and set aside. Pour fat out and keep in the fridge to use again.
- Add the bacon and fry until crisp.
- Add the onions, carrots and celery and fry until soft and translucent.
- Grind the fennel seeds, cumin, paprika, coriander, and star anise until fine in a pestle and mortar or spice grinder.
- Add the ground spices, garlic, and rosemary to the vegetables and fry for 1-2 minutes or until fragrant.
- Add the tomato paste and fry until the tomato has cooked out and caramelised.
- Deglaze the pan with wine and cook until the alcohol has evaporated.
- Add the duck pieces, tomatoes, and stock and season with salt and pepper. Reduce the heat to medium low and cook partially covered for 90 minutes or until the duck is soft and the flavour has intensified.
- Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions. Drain and divide into 6 serving bowls.
- Heat a large pan over high heat. Add dash of olive oil, tomatoes and salt. Fry tomatoes until just soft and starting to burst.
- Serve with roast tomatoes, parmesan shavings and basil.