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Duck breast ragu with soft polenta

Name: Duck breast ragu with soft polenta
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 20g unsalted butter; 2 tablespoons olive oil; 2 duck breasts, excess fat trimmed, thinly sliced into strips; 6 slices pancetta, chopped; 1 onion, finely chopped; 2 garlic cloves, chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 bay leaves; 2 tablespoons tomato paste; 1 cup (250ml) dry red wine; 600g good-quality tomato pasta sauce; 1 cup (250ml) chicken stock; Soft polenta and grated parmesan, to serve

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The rich, tasty duck ragu is served on a bed of soft polenta for a complete gourmet experience.

20g unsalted butter
2 tablespoons olive oil
2 duck breasts, excess fat trimmed, thinly sliced into strips
6 slices pancetta, chopped
1 onion, finely chopped
2 garlic cloves, chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 bay leaves
2 tablespoons tomato paste
1 cup (250ml) dry red wine
600g good-quality tomato pasta sauce
1 cup (250ml) chicken stock
Soft polenta and grated parmesan, to serve

Method

1.

Heat the butter and oil in a frypan over medium-high heat. Cook the duck, in batches, until browned. Remove duck with a slotted spoon and place in a bowl.
2.

Drain all but 1 tablespoon oil from the pan and heat over medium heat. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.
3.

Return the duck to the pan with any resting juices, then add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly. Add the tomato sauce and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.
4.

Season the sauce to taste, then serve the ragu with the polenta and parmesan.