2 Magills Slow Cooked Chinese Five Spice Duck Legs
1 each Carrot, Parsnip, Brown Onion
4 sml White button mushrooms
3 cloves Garlic
1 jar Real Pasta Creamy Tomato & Gin sauce
2 tbsp Balsamic vinegar
1 tbsp Nduja (optional)
Pappardelle for two
Parmesan or Pecorino Romano
Italian flat leaf parsley
Begin by peeling (where needed) and dicing your brown onion, garlic, carrot, parsnip and mushrooms. In a frying pan, heat brown onion, carrot and parsnip with a little oil until softened, then add remaining veggies and Nduja (if you have it).
Remove duck meat from the bone and add this to your veggies in a frypan. Add your Real Pasta sauce and balsamic vinegar. At this point start boiling your water, then add your pasta with salt and cook until al dente - should take approx 10 minutes and in this time your ragu should be done too.
Once everything is cooked, place pasta and ragu mixture in bowls and top with your choice of cheese, fresh herbs and/or sour cream. Enjoy!