Duck ragu
Duck ragu
Small: 580g-serves 3 with pasta or polenta.
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Prep, Cook & Serve
Prep, Cook & Serve
Small:
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. Toss through hot pasta or gnocchi and serve with grated Parmesan and a green salad.
How We Make It
How We Make It
Our version of this Italian classic uses roasted duck breast, soffritto vegetables, red wine, tomatoes and homemade chicken stock. After shredding the meat, we fold it back into the sweet, thick sauce.
Ingredients
Ingredients
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
Allergens
Allergens
Does contain: sulphites
May contain traces of: crustaceans, eggs, fish, gluten, lupin, milk, molluscs, peanuts, sesame, soy, tree nuts, wheat
Goes With...
Goes With...
Serve with pappardelle or polenta.
Nutritional Information
Nutritional Information
| Per Serving (193g) | Per 100g | |
|---|---|---|
| ENERGY | 957 kJ | 496 kJ |
| PROTEIN | 14.3 g | 7.4 g |
| FAT (TOTAL) | 16.2 g | 8.4 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 |
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