✨ New Arrivals Just Dropped!Explore
HomeStore

Pastured Duck Ragu

Product image 1

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. 

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

750mL jar.

 RECIPE: DUCK RAGU WITH SMOKED BACON, RIGATONI & PARMESAN

Ingredients:

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

Method: 
1. Cook pasta, keeping 3/4 cup of pasta water aside. 
2. Saute bacon in a hot pan until golden & crispy. 
3. Deglaze with wine (or splash of pasta water), reduce liquid. 
4. Add pasta water, jar of pastured duck ragu and peas. Bring to a simmer and turn off heat. 
5. Toss through cooked pasta and parsley. 
6. Divide into 4 plates, finishing with parmesan and more parsley if desired. 
$10.02

Original: $28.62

-65%
Pastured Duck Ragu—

$28.62

$10.02

Product Information

Shipping & Returns

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. 

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

750mL jar.

 RECIPE: DUCK RAGU WITH SMOKED BACON, RIGATONI & PARMESAN

Ingredients:

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

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