Duck Ragu recipe

Preparation Time: 15 minutes | Cooking Time: 40 minutes

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


  1. Skin the duck breasts. Slice them into thin strips. Finely dice the onion, celery, carrot and garlic.

  2. 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.

If you like, you can serve the duck with linguine pasta, spaghetti, or you can even use it as the base for a rather fancy cottage pie! Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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