Mid-week meal: Duck Ragu
Low-and-slow cooked duck over ribbons of pappardelle… Dotty in the Kitchen shares a recipe we already know we’ll be making all winter
This ragu is an excellent alternative to a Bolognese when you fancy a big, meaty pasta dish, and brings a little more flair than your traditional beef ragu. Duck can be perceived as difficult to cook, but this recipe needs almost no intervention as we cook it low and slow until the meat falls off the bone.
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