Our version of this Italian classic is based on a Neil Perry recipe and uses whole free-range marylands from Thirlmere which we braise gently with soffritto vegetables, red wine, tomatoes and homemade chicken stock, until it's so tender that it's falling off the bone. After shredding the meat and discarding the bones we fold it back into the sweet, thick sauce. 

Free-range duck, red wine, carrot, onion, celery, thyme, bay leaves, garlic, tomato paste, crushed tomatoes, red wine vinegar,  olive oil, salt, chicken stock (free-range chicken bones, carrots, onion, celery, garlic, peppercorns, parsley).

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

PLEASE NOTE: while every care has been taken to remove all bones, some may remain.

TO COOK ALL SIZES: empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C) or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot.

DEFROST INFORMATION: Suitable for freezing. Defrost before reheating. Defrost overnight in the fridge. For a quick defrost, place in a sink of warm water and ensure that the defrosted dish then reaches 70C (piping hot) within two hours of beginning the defrosting process. Once defrosted, reheat as above and consume within 48 hours.