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Pasta with roast duck ragu


  • Prick the duck legs all over with a fork, season generously and brown in a thin layer of hot oil in a large heavy-bottomed pot. Remove. 
  • Add a little fresh oil to the pot, if needed, and gently sauté the red onion, carrots, celery and garlic until reasonably tender, regularly stirring and scraping the bottom of the pot as you do so. 
  • Then add the crushed juniper berries with the cinnamon stick. Toss for 1-2 mins to toast the spices. 
  • Add the sage leaves, chilli paste, tomatoes, soy, seasonings, stock and wine. Stir and bring to the boil.
  • Then return the duck in one layer, turn down the heat, cover and gently cook until the meat is very tender, turning a couple of times.
  • When ready, remove the duck and shred the meat when cool enough to handle. Then return the duck to the pot with the parsley. Stir and taste the sauce for seasoning. 
  • In the meantime, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well, mix with the sauce and briefly cook. 
  • Serve a generous amount of pasta in individual bowls with plenty of grated parmesan on top.


  • 4-6 duck legs
  • sea salt & freshly ground pepper
  • olive oil
  • 1 large red onion, chopped
  • 2 small carrots, diced
  • 2-3 celery stalks, diced
  • 4 garlic cloves, sliced
  • 1 tbsp juniper berries, crushed 
  • 1 cinnamon stick, halved
  • 6 large fresh sage leaves
  • 2 tspn chilli paste
  • 1 can diced tomatoes
  • a good splash of soy sauce
  • 1 cup chicken stock
  • 1 cup red wine
  • 2 tbsp chopped Italian (flat leaf) parsley
  • 600-800 gm tube pasta
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm