Slow Cooked Duck Leg Ragu Recipe

Nov 1, 2016 | Duck Recipes, Recipes

Duck legs are perfectly suited to slow-cooking, braising or confiting, until the meat is deliciously tender and falls off the bone. This heart-warming, indulgent duck leg ragu recipe is perfect with a glass of red wine on a chilly autumn evening.


  • 1 tbsp olive oil
  • 4 duck legs
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cinnamon
  • 2 tsp plain flour
  • 250ml red wine
  • 2 x 400g cans chopped tomatoes
  • 1 chicken stock cube, made up to 250ml
  • 3 rosemary sprigs, leaves picked and chopped
  • 2 bay leaves
  • 1 tsp sugar
  • 2 tbsp milk
  • 600g paccheri or pappardelle pasta
  • Parmesan, grated, to serve


  1. Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins.
  2. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened.
  3. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Pop the duck legs back in the pan, then add the wine, tomatoes, stock, herbs, sugar and seasoning.
  4. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
  5. Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones.
  6. Return the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
  7. Cook the pasta following the 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. Serve with grated Parmesan, if you fancy.

Customer recipe provided by Matt, who lives in Dorking with his family and owns local business Kodus Solutions – who design, supply and install wireless home automation systems. Matt was ecstatic when Gary and Alex opened the butchery and has been experimenting with everything they have to offer. It’s safe to say that Matt probably spends too much time at The Dorking Butchery, so much so that his wife thinks he maybe having an affair, but she’s cool with it as long as it results in discounted meat.