Duck ragù with pasta

Name: Duck ragù with pasta
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 200g http://Waitrose Cooks’ Ingredients Soffritto MixWaitrose Cooks’ Ingredients Soffritto Mix, or similar; 2 sprigs each of fresh thyme and rosemary, chopped, plus extra to serve; 410g pack https://www.waitrose.com/ecom/products/gressingham-duck-confit/532925-538666-538667Waitrose Gressingham Duck Confit, or similar; 1 tbsp tomato purée; 400g tin cherry tomatoes; 250g pack Fresh Soli Pennoni pasta (from Waitrose), or other large fresh pasta tubes; 40g finely grated Gruyère

Published: 29 Feb 12
Updated: 18 Mar 24

Test kitchen approved

This clever confit duck ragù recipe uses time-saving products to produce a satisfying, flavourful midweek meal for two. It’ll make you look like a pro at pulling dinner out of the bag and is perfect for when a special occasion such as Valentine’s Day falls on a weeknight.

Got more time on your hands and want to really impress your guest? Prepare these roast duck breasts with Agen prunes and armagnac.

Serves 2
Takes 10 minutes to make, 50-55 minutes to cook

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Ingredients

1 tbsp olive oil
200g Waitrose Cooks’ Ingredients Soffritto Mix, or similar
2 sprigs each of fresh thyme and rosemary, chopped, plus extra to serve
410g pack Waitrose Gressingham Duck Confit, or similar
1 tbsp tomato purée
400g tin cherry tomatoes
250g pack Fresh Soli Pennoni pasta (from Waitrose), or other large fresh pasta tubes
40g finely grated Gruyère

Method

Heat the oil in a large pan over a low-medium heat. Gently sauté the soffritto mix with the chopped herbs for 8-10 minutes until soft. Meanwhile shred the meat from the duck into bite-size pieces.
Add the tomato purée, tinned tomatoes and shredded duck to the pan with 200ml water. Season well, then simmer over a low heat for 40-45 minutes until the sauce has thickened and the flavours have concentrated.
Plunge the pasta into boiling salted water and cook for 6-7 minutes, then drain, reserving a little of the cooking water.
Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.

Recipe from March 2012 Issue

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