Quick Duck Porcini Ragu

Cook Time 20 minutes

Servings 2

Difficulty 1

Ingredients

1 x packet 500g confit duck legs

500g gluten free gnocchi

1 handful dried porcini mushrooms, soaked in water to rehydrate

¼ cup white wine

2 cloves garlic, finely chopped

1 sprig of rosemary or sage

400g tomato passata

Parmesan cheese or cacio pepper, to serve

Method

To cook the duck preheat the oven to 190C. Reheat the duck for 15 minutes.

While the duck is reheating, fry garlic in a splash of oil, then white wine and rosemary followed by the tomatoes and bring to the boil. Season with salt and pepper. Add the rehydrated porcini mushrooms and 1/4 of its liquid. Turn down to a simmer.

Remove the duck from the oven and cool enough to handle. Shred the meat off the duck legs and add to the sauce. Fold through.

Cook gnocchi as per packet instructions. Using a slotted spoon, add the gnocchi to the sauce and toss. Serve with a sprinkle of cheese.