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Pastured Duck Ragu

Pastured Duck Ragu

A wonderfully rich and luxurious dinner that's ready in 5 minutes. We've slowly braised duck marylands from Tathra Free Range and tossed it together with crushed tomatoes, white wine, a hint of chilli & basil. See recipe below.Ā 

Ingredients: pasture-raised duck (54%), crushed tomatoes, onion, white wine, red wine, garlic, olive oil, red chilli, basil, thyme, oregano, salt & pepper.Ā 

750mL jar.

Ā RECIPE: DUCK RAGU WITH SMOKED BACON, RIGATONI & PARMESAN

Ingredients:

1 jar of Feather & Bone pastured duck ragu
200g Feather & Bone belly baconĀ 
3 tbsp extra virgin olive oil
100mL pinot noir (optional)
400g Duro rigatoniĀ 
200g fresh or frozen peas
200g parmesan, finely grated
Handful of parsley, finely choppedĀ 

Method:Ā 
1. Cook pasta, keeping 3/4 cup of pasta water aside.Ā 
2. Saute bacon in a hot pan until golden & crispy.Ā 
3. Deglaze with wine (or splash of pasta water), reduce liquid.Ā 
4. Add pasta water, jar of pastured duck ragu and peas. Bring to a simmer and turn off heat.Ā 
5. Toss through cooked pasta and parsley.Ā 
6. Divide into 4 plates, finishing with parmesan and more parsley if desired.Ā 
$9.87

Original: $28.20

-65%
Pastured Duck Raguā€”

$28.20

$9.87
Product image 1

Description

A wonderfully rich and luxurious dinner that's ready in 5 minutes. We've slowly braised duck marylands from Tathra Free Range and tossed it together with crushed tomatoes, white wine, a hint of chilli & basil. See recipe below.Ā 

Ingredients: pasture-raised duck (54%), crushed tomatoes, onion, white wine, red wine, garlic, olive oil, red chilli, basil, thyme, oregano, salt & pepper.Ā 

750mL jar.

Ā RECIPE: DUCK RAGU WITH SMOKED BACON, RIGATONI & PARMESAN

Ingredients:

1 jar of Feather & Bone pastured duck ragu
200g Feather & Bone belly baconĀ 
3 tbsp extra virgin olive oil
100mL pinot noir (optional)
400g Duro rigatoniĀ 
200g fresh or frozen peas
200g parmesan, finely grated
Handful of parsley, finely choppedĀ 

Method:Ā 
1. Cook pasta, keeping 3/4 cup of pasta water aside.Ā 
2. Saute bacon in a hot pan until golden & crispy.Ā 
3. Deglaze with wine (or splash of pasta water), reduce liquid.Ā 
4. Add pasta water, jar of pastured duck ragu and peas. Bring to a simmer and turn off heat.Ā 
5. Toss through cooked pasta and parsley.Ā 
6. Divide into 4 plates, finishing with parmesan and more parsley if desired.Ā 
Pastured Duck Ragu | Feather and Bone Butchery