- 2 T olive oil
- 4 free-range duck legs
- 1 onion, peeled and grated
- 100 g leeks, finely chopped
- 2 carrots, grated
- 3 celery sticks, grated
- 3 garlic cloves, peeled and grated
- 1 T thyme
- 3 rosemary sprigs
- 1⁄2 cup red wine
- 2 cups beef stock
- 1 x 410 g can chopped tomatoes
- 100 g tomato paste
- For the pastry:
- 75 g duck fat
- 1⁄3 cup water
- 150 g flour
- 1 t salt
- 1 free-range egg, lightly beaten
Heat the olive oil in a saucepan over a medium heat. Brown the duck in the oil on both sides. Remove from the pan and set aside.
Brown the onion, leeks, carrots, celery and garlic in the same pan, then add the thyme and rosemary.
Add the wine and stock and reduce by half. Add the tomatoes and tomato paste. Simmer for 5 minutes, then add the duck.
Simmer for 2 1⁄2 – 3 hours, or until the duck begins to fall off the bone. Remove the duck from the saucepan and set aside to cool slightly.
Shred the meat from the bones and return it to the sauce. Discard the bones. Season to taste.
Allow to cool, then place ragù mixture into ovenproof ramekins or individual cocottes.
To make the pastry, preheat the oven to 180°C. Melt the duck fat and water in a saucepan over a gentle heat. Add to the flour and salt and knead until smooth. Cover with clingwrap and chill for 30 minutes. Roll out onto a floured surface. Cut into 5 cm-wide strips and arrange in a lattice over the filling. Brush the pastry with the beaten egg. Bake until the pastry is golden and cooked through.