Perfect with pasta, this is a twist on the classic beef ragu. Duck is sealed, before being simmered in a yummy sauce made from tomatoes, onion, celery, carrot, garlic and fresh herbs. Fresh, quick and delicious, this is one you'll make again and again.
- 2 duck breasts
- Salt and pepper
- 1 onion
- 2 celery stalks
- 1 carrot
- 2 garlic cloves
- 1 x 400g tin chopped tomatoes
- 1 tbsp. tomato puree
- 1 tsp. dried oregano
- 1/2 tsp. dried marjoram
- 1 tbsp. freshly chopped parsley
- 2 tbsp. oil
Skin the duck breasts. Slice them into thin strips. Finely dice the onion, celery, carrot and garlic.
Heat oil in a frying pan. Seal the duck strips on either side until browned, then remove with a slotted spoon and set to one side. Add the onion, celery and carrot and fry for 10 minutes or until softened and golden. Add the garlic and fry for 1-2 minutes, then add the tomato puree and fry for 2-3 minutes. Tip in the tomatoes, oregano, marjoram and the duck. Bring to the boil, then reduce to a simmer and cook for 30 minutes or until the duck is tender and the sauce thick. Stir in the parsley to serve.