This Duck ragu with fettucine is the perfect match for the new vintage of our Vine-Dried Cabernet released earlier this year. Not a shy wine, we knew we needed something deliciously rich to accompany such intensity.

So below you will find a recipe that does that and more…

Slow cooked duck leg in a rich tomato and red wine sauce, piled on top of fresh Fettucine pasta, and a good shave of rich parmesan on top, it’s mouth watering stuff.

Don’t take our word for it though, this is the perfect recipe for cold winter nights, just check out the step by step recipe video to get inspired.

And of course, we’d love to see your cuilnary creations on the socials.

Recipe

Duck Ragu & Fettucine (Serves 4)

2 Carrots
1 brown onion
4 stalks of celery
4 rashers of streaky bacon
4 Duck Legs
2 cloves of garlic
Dash of Balsamic Vinegar
1/2 cup of Red Wine
1 can of peeled tomatoes
Fresh Thyme
1 packet of fresh Fettucine
Parmigiano Reggiano to serve

1. Chop carrot, celery, onion and bacon.
2. Brown the duck in a hot pan, then remove to rest.
3. Add garlic cloves and onion to pan with the duck juices.
4. Remove garlic cloves, then add bacon, carrot, celery, and cook until softened.
5. Add balsamic vinegar, red wine, fresh thyme and tinned tomatoes to the pan.
6. Return the duck to the pan and slow cook for 1.5 hours.
7. Cook pasta according to packet instructions.
8. Shred duck meat with a fork and remove bones.
9. Plate pasta to each serve and top with a healthy serve of ragu.
10. Top with a fresh shave of parmesan and a little fresh thyme.

Click for video