What are the main ingredients in Duck Ragù & Blue Cheese Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

What is the nutritional information of Duck Ragù & Blue Cheese Mash?

Calories: 1098, Carbs: 85 grams, Fat: grams, Protein: 33.7 grams, Sugar: 31.3 grams, Salt: 3342 grams

How do I prepare Duck Ragù & Blue Cheese Mash?

READY TO RAGÙ: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion & carrot. Fry for 5-7 minutes until soft and starting to brown, shifting occasionally. Add the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and simmer for 2-3 minutes until almost all evaporated. EAT UP: Pile up the blue cheese mash and side with the flavourful duck ragù. Serve the apple & walnut salad alongside and garnish with the chopped parsley. Dig in, Chef! CRUNCHY FRESHNESS: In a salad bowl, combine the rinsed salad leaves, the apple slices, the chopped walnuts, a drizzle of oil, and seasoning. SIMMERING AWAY: Once the wine has almost all evaporated, add the tomato passata, 200ml of boiling water, salt, pepper, and a sweetener of choice to the pan. Simmer for 10-15 minutes until slightly reduced. Add an extra splash of water if the sauce reduces too quickly. In the final 5-6 minutes, add the shredded duck. Season to taste. SHRED IT UP: While the potatoes are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, large pieces of fat, and any bits of gristle. NO ORDINARY MASH: Place a pot of cold, salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the crumbled blue cheese (to taste), and seasoning.

What should be prepared from my kitchen to make Duck Ragù & Blue Cheese Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Milk (optional), Butter (optional)

Duck Ragù & Blue Cheese Mash

Shredded confit duck is cooked in a rich white wine & tomato sauce to create a hearty ragù. Accompanied by creamy & flavourful blue cheese mash. A fresh apple and nutty walnut salad adds a touch of sweetness & crunch to balance out the richness. The most more-ish dish ever!

Duck Ragù & Blue Cheese Mash

with a fresh apple & walnut salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Blue Cheese
Carrot
Free-Range Confit Duck Leg
Free-range Confit Duck Legs
Fresh Parsley
Onion
Onions
Potato
Salad Leaves
Tomato Passata
Tomato Paste
Walnuts
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Milk (optional)
Butter (optional)

Serves 1

NO ORDINARY MASH
Place a pot of cold, salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the crumbled blue cheese (to taste), and seasoning.
SHRED IT UP
While the potatoes are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, large pieces of fat, and any bits of gristle.
READY TO RAGÙ
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion & carrot. Fry for 4-6 minutes until soft and starting to brown, shifting occasionally. Add the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
SIMMERING AWAY
Once the wine has almost all evaporated, add the tomato passata, 100ml of boiling water, salt, pepper, and a sweetener of choice to the pan. Simmer for 10-15 minutes until slightly reduced. Add an extra splash of water if the sauce reduces too quickly. In the final 5-6 minutes, add the shredded duck. Season to taste.
CRUNCHY FRESHNESS
In a salad bowl, combine the rinsed salad leaves, the apple slices, the chopped walnuts, a drizzle of oil, and seasoning.
EAT UP
Pile up the blue cheese mash and side with the flavourful duck ragù. Serve the apple & walnut salad alongside and garnish with the chopped parsley. Dig in, Chef!

Potato - 200g
Blue Cheese - 20g
Free-range Confit Duck Leg - 1
Onion - 1
Carrot - 120g
Tomato Paste - 10ml
White Wine - 30ml
Tomato Passata - 100ml
Salad Leaves - 20g
Apple - 1
Walnuts - 5g
Fresh Parsley - 4g

Download the Recipe

Serves 2

NO ORDINARY MASH
Place a pot of cold, salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the crumbled blue cheese (to taste), and seasoning.
SHRED IT UP
While the potatoes are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, large pieces of fat, and any bits of gristle.
READY TO RAGÙ
Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion & carrot. Fry for 5-7 minutes until soft and starting to brown, shifting occasionally. Add the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and simmer for 2-3 minutes until almost all evaporated.
SIMMERING AWAY
Once the wine has almost all evaporated, add the tomato passata, 200ml of boiling water, salt, pepper, and a sweetener of choice to the pan. Simmer for 10-15 minutes until slightly reduced. Add an extra splash of water if the sauce reduces too quickly. In the final 5-6 minutes, add the shredded duck. Season to taste.
CRUNCHY FRESHNESS
In a salad bowl, combine the rinsed salad leaves, the apple slices, the chopped walnuts, a drizzle of oil, and seasoning.
EAT UP
Pile up the blue cheese mash and side with the flavourful duck ragù. Serve the apple & walnut salad alongside and garnish with the chopped parsley. Dig in, Chef!

Potato - 400g
Blue Cheese - 40g
Free-range Confit Duck Legs - 2
Onion - 1
Carrot - 120g
Tomato Paste - 20ml
White Wine - 60ml
Tomato Passata - 200ml
Salad Leaves - 40g
Apple - 1
Walnuts - 10g
Fresh Parsley - 8g

Download the Recipe

Serves 3

NO ORDINARY MASH
Place a pot of cold, salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the crumbled blue cheese (to taste), and seasoning.
SHRED IT UP
While the potatoes are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, large pieces of fat, and any bits of gristle.
READY TO RAGÙ
Boil the kettle. Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion & carrot. Fry for 5-7 minutes until soft and starting to brown, shifting occasionally. Add the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and simmer for 3-4 minutes until almost all evaporated.
SIMMERING AWAY
Once the wine has almost all evaporated, add the tomato passata, 300ml of boiling water, salt, pepper, and a sweetener of choice to the pan. Simmer for 15-20 minutes until slightly reduced. Add an extra splash of water if the sauce reduces too quickly. In the final 5-6 minutes, add the shredded duck. Season to taste.
CRUNCHY FRESHNESS
In a salad bowl, combine the rinsed salad leaves, the apple slices, the chopped walnuts, a drizzle of oil, and seasoning.
EAT UP
Pile up the blue cheese mash and side with the flavourful duck ragù. Serve the apple & walnut salad alongside and garnish with the chopped parsley. Dig in, Chef!

Potato - 600g
Blue Cheese - 60g
Free-range Confit Duck Legs - 3
Onions - 2
Carrot - 240g
Tomato Paste - 30ml
White Wine - 90ml
Tomato Passata - 300ml
Salad Leaves - 60g
Apples - 2
Walnuts - 15g
Fresh Parsley - 12g

Download the Recipe

Serves 4

NO ORDINARY MASH
Place a pot of cold, salted water over high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water, a knob of butter (optional), the crumbled blue cheese (to taste), and seasoning.
SHRED IT UP
While the potatoes are boiling, remove the duck from the packaging. Scrape the meat off the bone. Using two forks, one to secure the duck and the other to shred, gently shred the duck. Discard the bones, large pieces of fat, and any bits of gristle.
READY TO RAGÙ
Boil the kettle. Place a large pan over medium-high heat with a drizzle of oil. When hot, add the diced onion & carrot. Fry for 6-8 minutes until soft and starting to brown, shifting occasionally. Add the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the wine and simmer for 3-4 minutes until almost all evaporated.
SIMMERING AWAY
Once the wine has almost all evaporated, add the tomato passata, 400ml of boiling water, salt, pepper, and a sweetener of choice to the pan. Simmer for 15-20 minutes until slightly reduced. Add an extra splash of water if the sauce reduces too quickly. In the final 5-6 minutes, add the shredded duck. Season to taste.
CRUNCHY FRESHNESS
In a salad bowl, combine the rinsed salad leaves, the apple slices, the chopped walnuts, a drizzle of oil, and seasoning.
EAT UP
Pile up the blue cheese mash and side with the flavourful duck ragù. Serve the apple & walnut salad alongside and garnish with the chopped parsley. Dig in, Chef!