Duck ragù with pasta

Duck ragù with pasta
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 50-55 minutes to cook

This clever duck ragù pasta recipe uses time-saving products to make midweek cooking easy.


  • 1 tbsp olive oil
  • 200g Waitrose Cooks’ Ingredients Soffritto Mix, or similar
  • 2 sprigs each of fresh thyme and rosemary, chopped, plus extra to serve
  • 410g pack Gressingham Duck Confit (from Waitrose), or similar
  • 1 tbsp tomato purée
  • 400g tin cherry tomatoes
  • 250g pack Fresh Soli Pennoni pasta (from Waitrose), or other large fresh pasta tubes
  • 40g finely grated Gruyère


  1. Heat the oil in a large pan over a low-medium heat. Gently sauté the soffritto mix with the chopped herbs for 8-10 minutes until soft. Meanwhile shred the meat from the duck into bite-size pieces.
  2. Add the tomato purée, tinned tomatoes and shredded duck to the pan with 200ml water. Season well, then simmer over a low heat for 40-45 minutes until the sauce has thickened and the flavours have concentrated.
  3. Plunge the pasta into boiling salted water and cook for 6-7 minutes, then drain, reserving a little of the cooking water.
  4. Stir the pasta through the ragù with a splash of the reserved cooking water and half the Gruyère. Season and serve with the rest of the cheese and fresh herbs.


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