eCook Meal
Duck Ragù & Blue Cheese Mash
with a fresh apple & walnut salad
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R338.97
for 4 servings · R84.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Free-range Confit Duck Legs needs 4Free Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g R208.24 · whole pack (size can't be divided)R208.24
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Walnuts needs 20 gRaw Walnuts 100 g 100 g at R66.99 · 20% of packR13.40
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Blue Cheese needs 80 gBotham's Cremezola Blue Cheese 200 g 200 g at R69.99 · 40% of packR28.00
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Duck Ragù & Blue Cheese Mash?
The preparation time for Duck Ragù & Blue Cheese Mash with a fresh apple & walnut salad is between 25 and 45 minutes.
What is the total time required to make Duck Ragù & Blue Cheese Mash with a fresh apple & walnut salad?
The total time required to make Duck Ragù & Blue Cheese Mash with a fresh apple & walnut salad is between 40 and 60 minutes.
How many servings does Duck Ragù & Blue Cheese Mash provide?
4 servings
What are the main ingredients in Duck Ragù & Blue Cheese Mash?
Apple, Blue Cheese, Carrot, Free-Range Confit Duck Leg, Onion, Parsley, Potato, Salad Leaves, Tomato Passata, Tomato Paste, Walnut, White Wine
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?
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. 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. 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. 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!
What should be prepared from my kitchen to make Duck Ragù & Blue Cheese Mash?
Apple, Blue Cheese, Carrot, Free-Range Confit Duck Leg, Onion, Parsley, Potato, Salad Leaves, Tomato Passata, Tomato Paste, Walnut, White Wine
How many calories does Duck Ragù & Blue Cheese Mash have?
1098 calories
How much fat content does Duck Ragù & Blue Cheese Mash have?
grams