Duck leg ragu (in a pressure cooker)
To sum this recipe up, you cook the duck legs in a pressure cooker until tender, take the meat off the bones and cook down the remaining liquid into a rich sauce.
Servings Prep Time
2hungry people 10minutes
Cook Time
45minutes
Servings Prep Time
2hungry people 10minutes
Cook Time
45minutes
Ingredients
  • 1tbsp olive oilextra virgin preferably
  • 2 small onions, chopped
  • 2cloves garlic, roughly chopped
  • 2 medium tomatoes, chopped
  • 2 duck legsskin removed
  • 200ml red wine
  • 150ml tomato passata
  • 1 bay leaf
  • 100ml water or chicken stock
  • salt & pepper to taste
Instructions
  1. Remove skin from duck legs, salt them lightly and set aside. If you don’t remove the skin the sauce will be really greasy.
  2. Heat the oil in your pressure cooker over medium heat and add the chopped onion. Cook a few minutes until it starts to go translucent.
  3. Add garlic and chopped tomatoes. Cook a couple of minutes until tomatoes start to soften then add the duck.
  4. Cook another few minutes then add red wine and bring to the boil. Simmer a few minutes until the alcohol smell goes away, then add the passata, bay leaf and water. Stir everything together and close the pressure cooker lid.
  5. On a high/medium heat bring to high pressure. Cook at high pressure for 10 minutes then turn off the heat and let the pressure release naturally for 10 more minutes. After that, release the rest of the pressure by opening the release valve.
  6. Open the lid and take out the duck to allow it to cool slightly.
  7. Continue to simmer the sauce to reduce and intensify it. Add salt if necessary but don’t forget that it will become more salty as it reduces.
  8. In the meantime, take the meat of the duck legs, shred it into small pieces and return to the pan with the sauce. Continue to simmer until there is only a little bit of sauce and the meat is all broken up. You’re aiming for a meat sauce with tomato, NOT a tomato sauce with some meat. This will take around 20-30 minutes depending on how much liquid you have and the level of heat.
  9. While the sauce is cooking, prepare the courgetti or pasta, whichever you are using, so they are ready at the same time.
  10. Once the liquid has reduced to barely any, remove the bay leaf, adjust the seasoning and serve. I tend to add freshly grated parmesan or manchego cheese even and serve over courgetti (a recipe for which is coming shortly).

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