Slow Cooker Duck Ragu

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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Slow Cooker Duck Ragu

Recipe Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 duck legs, skin removed
  • 10ยฝ oz (300 g) Swiss brown or chestnut mushrooms, thickly sliced
  • 1 onion, finely chopped
  • 1 celery stalk, diced into ยผ in (5 mm) pieces
  • 1 carrot, diced into ยผ in (5 mm) pieces
  • 1 garlic clove, finely chopped
  • 4 tablespoons tomato paste (concentrated purรฉe)
  • 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
  • ยพ oz (20 g) dried porcini mushrooms, soaked in 1ยฝ 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. Sautรฉ 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 ยพ 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 7ยฝ 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 youโ€™ll appreciate without overpowering the flavors.
  • For a bolder flavor: Swap the pinot noir for a full-bodied red wine like cabernet sauvignon. Iโ€™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 youโ€™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.
Slow Cooker Duck Ragu

Recipe FAQs and Variations

Can I use chicken instead of duck?

Yes, you can substitute chicken thighs for duck legs. Chicken thighs will cook a little faster, so check for tenderness around the 6-hour mark.

How should I store leftovers?

Store leftover duck ragu in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to preserve the tenderness of the meat.

Can I make this ragu ahead of time?

Absolutely. This ragu actually tastes even better the next day as the flavors meld together more. Just store it in the fridge and reheat before serving.

Check out More Slow Cooker Recipes:

Slow Cooker Duck Ragu

Recipe by Shili MohamedCourse: DinnerCuisine: ItalianDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

7

hours 

30

minutes
Calories

670

kcal

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.

Ingredients

  • 2 tablespoons extra virgin olive oil

  • 3 duck legs, skin removed

  • 10ยฝ oz (300 g) Swiss brown or chestnut mushrooms, thickly sliced

  • 1 onion, finely chopped

  • 1 celery stalk, diced into ยผ in (5 mm) pieces

  • 1 carrot, diced into ยผ in (5 mm) pieces

  • 1 garlic clove, finely chopped

  • 4 tablespoons tomato paste (concentrated purรฉe)

  • 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

  • ยพ oz (20 g) dried porcini mushrooms, soaked in 1ยฝ cups (13 fl oz / 375 ml) hot water until softened

  • For Serving:
  • Trofie or your preferred pasta

  • Finely grated parmesan cheese

  • Fresh basil leaves

Directions

  • 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.
  • Sautรฉ 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.
  • 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.
  • Combine the Ingredients: Into the slow cooker, add the canned tomatoes, rosemary sprigs, bay leaves, and the soaked porcini mushrooms along with ยพ 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.
  • Cook Slowly: Cover the slow cooker and set it to cook on low for 7ยฝ hours. The duck will become incredibly tender during this time, and the flavors will meld beautifully.
  • 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.
  • 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.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories670
  • % Daily Value *
  • Total Fat 33g 51%
    • Saturated Fat 8g 40%
  • Cholesterol 110mg 37%
  • Sodium 780mg 33%
  • Total Carbohydrate 45g 15%
    • Dietary Fiber 5g 20%
    • Sugars 9g
  • Protein 39g 78%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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