Weekdays 10am-12:30pm ITV

Joseph Denison Carey's slow cooked duck ragù

Slow cooked duck legs make for a rich and tasty ragù perfect for those cold nights.

Duck leg ragù

Serves 4


1 tbsp olive oil

4 duck legs (skin removed)

2 carrots, diced

2 celery sticks, diced

2 shallots, diced

400-500g cherry tomato 

2 tbsp tomato paste

2 tins of chopped tomato

A small bunch of oregano

290g jar Kalamata olives, drained

2 tbsp capers

1 glass white wine

1 small bunch parsley, chopped

300g dried rigatoni pasta, cooked

To serve

Grated parmesan

Sourdough bread


1. Preheat the oven to 160C, 140C fan, Gas 3. 

2. Heat the oil in a heavy based, oven-proof pan, add the duck legs and brown all over.

3. Take out the duck legs, then soften the carrot, celery, shallot and cherry tomatoes in the same pan for a few minutes.

4. Deglaze with the white wine then add the tomato paste and cook for a few minutes.

5. Add the olives, capers and tinned tomatoes with the duck legs and submerge, then bring back to the boil. Once boiling, cover with a lid and cook in the oven for 1.5 hours

6. Once cooked, carefully take out the duck legs , and use two forks to pull the meat away from the bones - it should be very easy as the meat should be nice and tender.

7. Discard the bones and put the meat back into the pot. Stir vigorously to help break the meat apart ,then season with salt and black pepper

8. Serve with hot, cooked pasta and grated Parmesan.

Weekdays 10am-12:30pm ITV