12 whole duck wings
Salt and freshly ground pepper
extra virgin olive oil
50g streaky bacon cubed (lardons)
2 large onions, finely chopped
2 celery stalks, finely chopped
400ml duck or chicken stock
400g tin of chopped tomatoes
4 large garlic cloves
1 red chilli dried and finely chopped or tsp chilli flakes
1/4 tsp ground cloves
a good grating of nutmeg
1 stick of cinnamon
400g tin of chickpeas
To Garnish - lots of flat parsley
Warm a little extra virgin olive oil in a large heavy based saucepan and cook bacon on a medium heat until the fat softens.
Remove the bacon and set aside, add the duck wings that have been seasoned with salt and pepper and brown on both sides (this may need to be done in two batches). Remove from saucepan and set aside.
Add the onions and celery and cook on a medium heat for 4-5 minutes or until softened.
Return bacon and wings to saucepan and add stock.
Bring to boil and add chopped tomatoes, garlic, chilli and spices. Reduce heat to just a tiny bubble and cook for 1 1/2 hours until the meat starts to fall off the bone. OR which many people may find easier, put a lid on and put in a low oven 120C-150C, it will sit happily for 2 or 3 hours if wanting to shred the meat to make a pasta sauce. (I have left it all day at 120C)
Pour about half the sauce into a smaller saucepan and boil over high heat for at least 10 mins to reduce and improve the flavour. Pour back into the saucepan with the wings and add the chickpeas, stir to warm through.
Serve the wings over pasta (I like to use large pasta shells, which hold the sauce really well) and scatter over lots of chopped parsley.
I prefer to (particularly if serving the ragout for children) leave the ragout to go cold, pick the bones out using your fingers, which if cooked for long enough will be very easy, (using your fingers ensures you will get any little bits of bone) then reheat the sauce, minus bones and serve over pasta. Delicious!
Taken from Darina Allen's Forgotten Skills of Cooking, this delicious ragout is a warming pasta sauce that is loved by both adults and children, give it a try.
Duck Wing Ragout