Ingredients:

1 tbs olive oil
4 duck legs
1 onion, finely chopped
1 carrot, finely diced
2 cloves garlic
2 celery stalks, finely diced
300ml red wine
400g canned tomatoes
2 tbs tomato paste
2 bay leaves
300ml chicken stock
1 tsp thyme, chopped

  

Method:

1. Heat oil and fry legs on medium heat until browned.

2. Remove legs and add onions, carrot, celery and garlic, until cooked.

3. Add red wine, tomatoes, tomato paste and chicken stock and bring to boil.

4. Add duck legs back to pot with the bay leaves, thyme and turn down low for around 1 hour or until legs are falling apart.

5. Remove bones from sauce. Season and add extra chicken stock if too dry.

5. Toss through the parsley and serve on your favourite pasta, soft polenta or mashed potato. Garnish with parmigiano. 

 

 

Wine Match: All Saints Estate Sangiovese Cabernet 2016

"This is my every day 'go to' wine. It's easy drinking and fabulous in Spring with Italian dishes such as this beautiful duck ragu or other tomato based pastas." Nick Brown, Winemaker