Duck Ragu Recipe – Eats Now

Name: Duck Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons extra virgin olive oil; 5 whole garlic cloves, peeled; 2 to 3 sprigs fresh rosemary; 2 to 3 sprigs fresh thyme; 2 to 3 sprigs fresh marjoram; 2 to 3 sprigs fresh sage; 1/2 teaspoon freshly grated nutmeg; 1 large carrot, peeled and finely chopped; 1 large white onion, peeled and finely chopped; 2 to 3 celery stalks, finely chopped; 1 4- to 5-pound duck, quartered, all excess fat removed; 1 bottle cabernet or pinot noir; 1 tablespoon tomato paste; 2 cups duck stock or chicken broth; 1 35-ounce can Italian plum tomatoes, drained; Salt and freshly ground black pepper

Servings: persons

1 1/2 tablespoons extra virgin olive oil
5 whole garlic cloves, peeled
2 to 3 sprigs fresh rosemary
2 to 3 sprigs fresh thyme
2 to 3 sprigs fresh marjoram
2 to 3 sprigs fresh sage
1/2 teaspoon freshly grated nutmeg
1 large carrot, peeled and finely chopped
1 large white onion, peeled and finely chopped
2 to 3 celery stalks, finely chopped
1 4- to 5-pound duck, quartered, all excess fat removed
1 bottle cabernet or pinot noir
1 tablespoon tomato paste
2 cups duck stock or chicken broth
1 35-ounce can Italian plum tomatoes, drained
Salt and freshly ground black pepper

1
In a large saute pan over medium-low heat, heat olive oil and add garlic, rosemary, thyme, marjoram, sage and nutmeg.
2
Saute for 1 minute, then add carrot, onion and celery.
3
Saute until vegetables just begin to soften, another minute or two, then add duck pieces skin side down.
4
Raise heat to high, and sear duck pieces, stirring vegetables so they do not burn.
5
Turn duck pieces to sear other side.
6
When duck is lightly browned, add about a cup of wine, and stir gently while wine evaporates.
7
Turn duck pieces again, and add another cup of wine, repeating procedure until all wine is gone and duck is dark brown.
8
Reduce heat to medium.
9
Add tomato paste and stock, stirring and scraping bottom of pan.
10
Cook for a few more minutes, then remove from heat.
11
Transfer duck pieces to a platter, and allow to cool.
12
Set aside pan of sauce.
13
When duck is cool enough to handle, remove all meat and cut into bite-size pieces.
14
Remove sprigs of herbs and garlic cloves from sauce.
15
Return duck meat to sauce, and place over medium heat.
16
Add plum tomatoes, breaking them with a spoon.
17
Simmer mixture until sauce has reduced and thickened slightly, about 10 minutes.
18
Season to taste.
19
Serve over pappardelle.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons extra virgin olive oil, 5 whole garlic cloves, peeled, 2 to 3 sprigs fresh rosemary, 2 to 3 sprigs fresh thyme, and more.

Yes, Duck Ragu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions