Drain all but 1 tbsp of fat from the pan and return to the heat, add garlic, onion, prosciutto and thyme and cook, stirring occasionally for 4-5 mins until softened.
Sprinkle duck with salt & pepper.
Cook duck in hot dry pan skin-side down first for 5 mins, turn and cook for further 5 mins until golden. Remove from pan and set aside.
When duck is tender, remove from sauce, allow to cool slightly and using two forks shred meat and discard bones and skin, return to sauce, stir to combine. Meanwhile cook pasta in a large pan of salted boiling water until al dente. Drain pasta add to ragu and toss to combine. Transfer to a baking dish, top with mozzarella and place in oven. Cook for 15 mins or until top is golden. Sprinkle with pepper and serve.
6 duck legs (or 18 wing-drumettes)
25g dried porcini mushrooms, chopped
500ml boiling water
2 red onion, thinly sliced
4 cloves garlic, thinly sliced
8 slices (120g) prosciutto chopped
8 sprigs thyme
2 tbsps tomato puree
80ml malt vinegar
500ml chicken stock
500g pennoni rigati (can be made with most pastas, what ever you have in your pantry, tubes, shells, spirals, ribbons)
300g mozzarella cheese, sliced
sea salt and cracked black pepper
Place porcini mushrooms in a heatproof bowl and pour over boiling water, leave to soak for 10 mins.
Duck & Prosciutto Ragu pasta bake
This is an absolutely delicious pasta dish which uses duck legs but could even be made using duck wing drumettes. It is rich and comforting and loved by both adults and children.
Preheat oven to 180C. Heat a large heavy-based ovenproof saucepan over a medium heat.
Add tomato puree, brandy, vinegar, stock, porcini mushrooms and soaking water, stir to combine. Return duck to pan, cover with tight fitting lid and bring to a simmer. Transfer to oven and cook for 1 1/2 hours or until duck is tender.