Bucatini Pasta with Duck Ragu from Mister Bianco

Ingredients: 

• 340 g bucatini pasta 
• 2 duck legs – slow-cooked 
• 1 medium onion, diced 
• 2 garlic cloves, minced 
• 1 large carrot, diced 
• 1 celery stalk, diced 
• 400 g can crushed tomatoes 
• 250 ml red wine 
• 500 ml chicken stock 
• 1 tsp chopped thyme 
• 1 bay leaf 
• Olive oil 
• Salt and pepper, to taste 

Instructions: 

• Shred the duck: If using confit duck legs, remove the skin and shred the meat from the bones. Set aside. 
• Sauté the vegetables: In a large pot, heat 30 ml of olive oil over medium heat. Add the onion, carrot, and celery. Cook until softened, about 5–7 minutes. Add the garlic and sauté for another minute. 
• Add the wine: Pour in the red wine and let it simmer for about 5 minutes, allowing it to reduce slightly. 
• Combine ingredients: Stir in the crushed tomatoes, shredded duck meat, stock, thyme, and bay leaf. Season with salt and pepper. Bring to a simmer and cook uncovered for 30–40 minutes, or until the sauce thickens. 
• Cook the pasta: Meanwhile, in a large pot of salted boiling water, cook the bucatini according to the package instructions until al dente. Reserve 240 ml of pasta water, then drain. 
• Combine pasta and sauce: Remove the bay leaf from the ragu. Add the cooked bucatini to the sauce and toss gently, adding a little reserved pasta water if needed to loosen the sauce. 
• Serve: Plate the pasta and garnish with freshly grated Parmesan. 

Mister Bianco 

26-28 Cotham Road, Kew