In Italy, the origin of this ragù is, as always, disputed. Some believe that duck was first used in the sixteenth century by Catherine de’ Medici who, thanks to her mixed Italian and French heritage, was said to be open to culinary adventurism. Tuscany's River Arno was home to plenty of birds, and so her idea, it is rumoured, was to make a ragù out of them.
Duck ragù today, however, is known as a quintessential dish of the Venetian islands and one of the few meat dishes of a region famed for its seafood. Duck legs are the most flavoursome part of the bird and have a deeper, richer flavour than breast meat. Like any good ragù, this version is a labour of love: after gently searing the meat to lock in the flavour, we slow-cook for hours with aromatics including rosemary to enhance the gaminess of the duck. We serve the ragù over beautifully rustic gnocchi, traditionally made by hand using a gnocchi board.
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INGREDIENTS (allergens in bold and underlined)
Gnocchi (200g, 228kCal) Gnocchi: Potato Puree, Water. Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour 00 (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium Metabisulphite), Antioxidant: E304, Acidity Regulator: E330, Emulsifier: E471, Stabilizer: E450.
Duck Ragu (155g, 255kCal) Duck legs (39%), Passata, Cherry Tomatoes, Onion, White Wine (Sulphites), Taggische Olives, Carrots, Celery, Garlic, Green Peppercorns
GARNISH INGREDIENTS (garnishes packaged separately)
Parmesan: Parmesan Cheese (Milk)
- Put the duck ragù in a large pan, add 1tbsp (15ml) of cooking water and cover with a lid and heat until steaming. Once steaming, turn heat off.
- Add the gnocchi to a pan of boiling salted water for 2 minutes. When they rise to the top, they’re ready!
- Transfer the gnocchi to the sauce, cook together for 1 more minute, plate & garnish with the grated parmesan. Buon appetito!
Nutrition (per portion)
Duck Ragu: 170kCal,
Please note the above nutritional guidance is based on our estimates only.