Duck ragu with bigoli pasta

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 2 tbsp olive oil
  • 50g/1¾oz unsalted butter
  • 1 garlic clove, finely chopped
  • 1 tsp finely chopped fresh thyme
  • 1 bay leaf
  • 1 onion, finely chopped
  • 3 celery sticks, finely chopped
  • 1 juniper berry, crushed
  • 500g/1lb 2oz duck legs, meat removed and minced or cut into small pieces
  • 150ml/5fl oz red wine
  • 1 Parmesan rind
  • 300ml/10fl oz duck or chicken stock
  • 150g/5½oz bigoli pasta
  • salt
  • 75g/2¾oz Parmesan, grated, to serve
  • 2 chestnuts, toasted and grated, to serve