Ideal for holiday gatherings and easy to make, this Slow Cooker Duck Ragu Dinner features tender duck legs, savory mushrooms, sweet onions, juicy tomatoes, and rich red wine. This comforting Slow Cooker Duck Ragu dish serves 4 people perfectly.

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Recipe Ingredients

• 2 tablespoons extra virgin olive oil
• 3 duck legs, skin removed
• 10½ oz (300 g) Swiss brown or chestnut mushrooms, thickly sliced
• 1 onion, finely chopped
• 1 celery stalk, diced into ¼ in (5 mm) pieces
• 1 carrot, diced into ¼ in (5 mm) pieces
• 1 garlic clove, finely chopped
• 4 tablespoons tomato paste (concentrated purée)
• 1 cup (9 fl oz / 250 ml) light red wine, such as Pinot Noir
• 14 oz (400 g) can of chopped tomatoes
• 3 rosemary sprigs, tied together with string
• 2 fresh or dried bay leaves
• ¾ oz (20 g) dried porcini mushrooms, soaked in 1½ cups (13 fl oz / 375 ml) hot water until softened

For Serving:

• Trofie or your preferred pasta
• Finely grated parmesan cheese
• Fresh basil leaves

How To Make Slow Cooker Duck Ragu

1. Brown the Duck Legs: Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over medium-high heat. Season the duck legs with salt and pepper, then sear them for about 2 minutes on each side until they turn a deep golden brown. Transfer the seared duck legs to the slow cooker.
2. Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same pan. Toss in the mushrooms, onion, celery, carrot, and garlic, cooking them for about 5 minutes until they begin to soften and release their aromas. Stir in the tomato paste and cook for 1 additional minute to let it meld with the vegetables.
3. Add the Wine: Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. Once it’s almost evaporated, transfer everything from the pan into the slow cooker.
4. Combine the Ingredients: Into the slow cooker, add the canned tomatoes, rosemary sprigs, bay leaves, and the soaked porcini mushrooms along with ¾ cup (6 fl oz / 185 ml) of the soaking liquid, making sure to avoid any sediment from the bottom. Give it all a gentle stir.
5. Cook Slowly: Cover the slow cooker and set it to cook on low for 7½ hours. The duck will become incredibly tender during this time, and the flavors will meld beautifully.
6. Shred the Duck: Carefully remove the duck legs from the slow cooker once they have finished cooking and are cool enough to handle. Shred the meat from the bones, discarding any bones and fatty bits. Return the shredded duck meat into the slow cooker and stir. Let it warm through for 5 minutes while you prepare the pasta.
7. Serve and Enjoy: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta well. To serve, spoon the duck ragu over the cooked pasta, then top it with freshly grated parmesan and a few basil leaves.

Recipe Tips

• Add some extra richness: Stir in a tablespoon of butter at the end to give the sauce a velvety finish. This adds a layer of richness you’ll appreciate without overpowering the flavors.
• For a bolder flavor: Swap the pinot noir for a full-bodied red wine like cabernet sauvignon. I’ve done this a few times, and it really deepens the flavor of the ragu.
• To save time on the day of serving: You can sear the duck legs and prep the vegetables the night before. Just store them in the fridge, and you’ll save yourself some morning prep.
• Prefer a thicker sauce?: Let the ragu cook uncovered on high for the last 30 minutes to allow more liquid to evaporate. It helps concentrate the flavors nicely.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Coq Au Vin Chicken Pot Roast
• Slow Cooker Pork Chops and Apple Slices
• Slow Cooker Beef Mushroom Stroganoff