… 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!