… as I said when I slow roasted duck last week, i’ve always wanted to make duck ragu… it’s just one of those things i’d seen either on a menu or on a blog or in cook book and it must have lodged itself into the deepest corners of my memory… it’s one of those dishes where you just know the richness of the duck will work so wonderfully with the acid of the tomato sauce. I’m also using some rather wonderful Stella Artois Raspberry Cidre in the ragu sauce as the tartness of the apples and berries will marry so perfectly with the duck… I think the whole thing combined makes for an incredibly summery dish that is surprisingly warming and rich for this time of year… it’s raining like a bastard today anyway so it’s an ideal dish for hanging around at home for…
… as I always try to do, i’ve made a veggie version of this dish so that The Viking can join in too. As you don’t add the duck until the end I was able to take out half the sauce and set it aside before adding the duck, I placed a couple of nobs of butter on each of the courgettes before roasting just to add a little much needed fat and they tasted perfect…
stuffed courgettes with gressingham duck ragu
for the slow roast duck
giblets into the bottom of a large oven-proof roasting tin and lay the duck, breast-side up, on top
add the shredded duck to the remaining half and simmer again for another 20 minutes, then add half the grated cheese and stir well in
i’m proud to say that I developed this recipe for the good people at Gressingham and a version of this recipe appears on the Gressingam website
eat and of course, enjoy!
Wow, what a great way of using courgettes. Look delicious and we love duck.
Wow – that's all I can say about this dish – I am in love! It is gorgeous and sounds amazing. Beautiful!
I'll share some of the Vikings please and thankyou…
What an impressive dish, this a keeper!
I think the Viking probably missed the best bit!
This is not only a perfect summer dish, but in fall you could serve it with a creamy cheesy polenta. I appreciate a great versatile dish. Great photo!
I have carefully read your recipe as I want to make this dish. I am weak with hunger! I do hope a Long Island duck will suffice. It's raining like a bastard here too!!
Best,
Bonnie
Okay …. I could dive into that first photo … these looks so fantastic. I am already wondering if I have a few squash in the garden that are big enough to hollow out and fill back up with 'good stuff'!
I recently did a sausage ragu stuffed courgette recipe which is already on the list to make again ASAP!
My on my, lucky Viking! I love stuffed veg. Never tried courgettes stuffed with duck, but that I imagine was just heavenly.
Now this is something I definitely must try, looks amazing!
Your ragu looks lush over the courgettes but not sure can get my head around the cidre/ cider part, not fond of it all 🙁