Duck Ragù with Creamy Polenta

Ingredients for Duck Ragù with Creamy Polenta

• 1 (2.0kg) whole duck, cut into pieces, skin scored

• Sea salt and cracked black pepper

• 1 leek, white part only, sliced

• 4 cloves garlic, sliced

• 100g smoked pancetta, chopped

• 10 sprigs thyme

• 2 tablespoons tomato paste

• 80ml malt vinegar

• 1 (400g) can chopped tomatoes

• 2 1/2 cups port

• Amaranth leaves, to serve

• 1 liter milk

• 240ml instant polenta

• 60g (1/2 stick) unsalted butter, chopped

• 120ml whipping cream

• 350ml finely grated Parmesan, plus extra to serve

• Sea salt and cracked black pepper

Heat a large heavy-based pot over medium heat. Add the duck, skin-side down, sprinkle with salt and pepper and cook for 7–8 minutes on each side or until browned. Remove from the pot and set aside. Drain the fat, reserving 1 tablespoon in the pot, and discard.

Add the leek, garlic, pancetta and thyme to the pot. Cook for 4–5 minutes or until browned. Add the tomato paste and vinegar and stir to combine. Add the tomatoes, port and the duck and bring to a boil. Cover with a tight-fitting lid, reduce the heat to low and cook for 1 hour 30 minutes or until the duck is very tender.

Remove the duck from the liquid and allow to cool slightly. Shred the meat, using 2 forks, discarding the bones and skin. Return the shredded meat to the pot, stir to combine and keep warm.

To make the creamy polenta, place the milk in a large pot over medium heat and bring to a simmer. Gradually whisk in the polenta and cook, whisking continuously, for 2–3 minutes or until thickened. Add the butter, cream, Parmesan, salt and pepper and whisk to combine. Divide the polenta among serving plates, then top with the duck ragù, amaranth leaves and extra Parmesan to serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.