Duck Ragu with Pangrittata - Gluten free

Where I grew up you would get duck maybe once a year on a special occasion… once Chinese restaurants started spreading around the outskirts of Lisbon, duck became more popular but one you would eat in a restaurant rather than cook at home.
A few months ago I was going through my cook books and came across a recipe for Duck Ragú. This recipe is actually based on one from Jamie Oliver and apparently it’s Sienna Miller’s favourite meal… it is definitely in my top 10 favourite dishes!

This recipe serves 4 people.

Ingredients:

1 onion
1 celery stick
2 cloves of garlic
2 bay leaves
2 duck legs
Olive oil
Sprig of rosemary
1 can of chopped tomatoes
Tomato pulp (passata)
A handful of raisins
Salt& pepper to taste
1 medium glass of red wine (I used Chianti)
Pangritata ( to serve with the pasta and duck sauce)
1 slice of toasted bread
Duck skin (cooked)
Sprig of thyme
1 clove of garlic

Preheat the oven on 200ºc Fan/ gas mark 7. Season the duck legs with salt, and pepper and put on a baking tray and cook for 1 hour. You don’t need to add any butter or olive oil, as the duck is very fatty.

Once the duck is cooked, shred and put the skin aside for the pangritata.

Heat up a couple of spoons of olive oil and gently cook the onion and celery together for a few minutes until the onion starts to gain colour, and add the crushed garlic and bay leaves. Now add the tomatoes and passata, and wine and simmer for a few minutes. Add the raisins, rosemary and the shredded duck. Check for seasoning and cook for 30 minutes on a low heat..
For the Pangrittata: In a food processor add the toasted bread, garlic, thyme and duck skin and blitz until it resembles breadcrumbs.

Sprinkle the pasta and duck with pangrittata and grated parmigiano cheese. Enjoy!

Add a little boiled water to the tray where you cooked the duck to get all the amazing cooking flavour and add this to the duck sauce.