Linguine with Duck Ragu

    35 min

    Delectable pasta dish of roasted duck breast ripped into a sensational rich tomato sauce which is stirred through linguine and finished with oregano.

    36 people made this

    Serves: 4 

    • 2 duck breast fillets
    • salt and freshly ground black pepper
    • For the sauce
    • 2 tablespoons sunflower oil
    • 1 onion, peeled and finely chopped
    • 2 celery, trimmed and chopped
    • 3 cloves garlic, peeled and crushed
    • 400g can Cirio Chopped Tomatoes
    • 275g (10oz) linguine
    • 1 tablespoon fresh oregano, torn

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. First trim the duck breast and season well on both sides with salt and freshly ground black pepper. Place in a non-stick pan, over high heat skin side down and cook until fat is released and skin is golden. Turn over and cook other side crisp. Remove from oven and leave to rest.
    2. Meanwhile, make the sauce. Heat oil in a pan and fry onion, celery and garlic over low heat until soft, but not brown. Add Cirio Chopped Tomatoes and stir well. Season with salt and freshly ground black pepper. Cook gently to reduce slightly.
    3. Cook linguine in plenty of boiling salted water until just tender (al dente). Drain. Transfer to sauce and stir through. Slice or shred duck breast and add this with chopped oregano to pasta mix. Toss again. Serve immediately.

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    Reviews in English (2)


    It was very nice and filling I did use smoked duck breast to add a different taste . Would cook again  -  17 Jan 2014


    Great recipe, everything you could ask for, quick, full of flavour, and simple to cook  -  18 Jan 2013