Duck ragu with bigoli pasta
By Matt Tebbutt From Saturday Kitchen 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 …