Duck ragu

Duck ragu

Duck ragu

A wonderfully rich, rustic pasta sauce of free-range Tathra duck, confited and shredded into a deeply flavoured base of soffrito vegetables, red wine and duck stock. It’s familiar enough for a midweek quickie, sophisticated enough to whip out for guests. Either way, toss it through a wide ribbon pasta like pappardelle – and don’t hold back on the Parmesan.

To Serve

Serve with pappardelle or polenta.


Duck stock (water, duck bones, onion, carrot, peeled, celery, tomato paste, thyme, bay leaves, parsley, black pepper), onion, free-range duck breast (15%), crushed tomatoes (tomato puree, citric acid), duck fat, red wine (sulphites), celery, carrot, tomato paste, garlic, parsley, salt, bay leaves, porcini powder, thyme

Nutritional Info

Serving Size: 193g Ave Quantity
Per Serving
Ave Quantity
Per 100g

ENERGY 957 kJ 496 kJ
PROTEIN 14.3 g 7.4 g
FAT (TOTAL) 16.2 g 0 g
-SATURATED 5.0 g 2.6 g
CARBOHYDRATE 8.3 g 4.3 g
-SUGARS 6.4 g 3.3 g
SODIUM 564 mg 292 mg


Does contain: sulphites

May contain: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts, wheat

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Serves 3


580g-serves 3 with pasta or polenta.

To Cook

prep level
No Prep, Microwavable

DEFROSTED: pierce the film several times and microwave for 3 minutes, peel back the film, stir and heat for a further 3 or till piping hot. FROZEN: pierce the film several times and microwave for 10 minutes. Peel back the film, stir and heat for a further 3 minutes or till piping hot. Microwave ovens vary please adjust heating times if necessary. STOVE TOP: defrost fully and empty into a saucepan and simmer until heated through.