Duck ragu

配料

1 onion, peeled and roughly chopped (160g)

2 carrots, peeled and roughly chopped (160g)

3 celery stalks, roughly chopped (160g)

3 garlic cloves

180g cooked chestnuts

2 tbsp olive oil

2 tbsp tomato paste

1 stick cinnamon

2 bay leaves

10g whole thyme sprigs, tied together

200ml white wine

1 tin chopped tomatoes (400g)

300ml chicken stock

6 duck legs

fine sea salt and black pepper

步骤

Preheat the oven to 170C fan.

Pulse the onion, carrot, celery, garlic, and half of the chestnuts in a food processor until finely chopped. Place in a medium saucepan with the olive oil and 2 ½ teaspoons salt. Sweat over medium high heat for 10 minutes until soft but not coloured. Add the tomato paste, cinnamon, bay leaves, thyme, and wine. Let the wine bubble for 1 minute before adding the tinned tomato and chicken stock. Bring up to a boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat.

Place the duck legs and remaining chestnuts into a deep roasting tray and pour over the tomato sauce. Wrap tightly with foil and roast for 1½ hours until the duck is soft to the touch. Using tongs, remove the duck to a plate to cool slightly. When cool enough to handle, remove the skin from the duck and finely chop. Shred the meat into small chunks, discarding any cartilage. Mix both back into sauce, then store as you wish.