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Tuscan Braised Duck With Red Wine Sauce, Cheese Polenta & Cavolo Nero

Tuscan Braised Duck With Red Wine Sauce, Cheese Polenta & Cavolo Nero

Rating
4rating out of 5

(158 reviews from our customers)

Prep Time

110 min

Cuisine

Italian

This dish is a luxurious, yet comforting, example of the beauty of Italian cuisine. You’ll be proud to serve – and happy to tuck into – tender duck with perfectly crisped skin, rich red wine-infused ragù, and creamy, cheesy polenta mash topped with toasted pine nuts.

Prep Time

110 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 can of chopped tomatoes
Onion
1 brown onion
garlic-clove
3 garlic cloves
fresh-rosemary
5g rosemary
tomato paste 3.18
1 tbsp tomato paste †
cavolo-nero
150g cavolo nero
Rennet-Free-parmesan
40g Italian hard cheese †
Just Add Wine sachet
1 Just Add Wine sachet, (de-alcoholised red) †
Pinenuts
1 bag of pine nuts
Carrot
1 carrot
beef stock cube (new5/18)
1 beef stock cube †
polenta
75g polenta
duck legs
2 British duck legs
You Will Need
Oven-proof dish, butter, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 brown onion
  • 1 garlic clove
  • 5g rosemary
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 150g cavolo nero
  • 40g Italian hard cheese<span class="strong">†</span>
  • Just Add Wine sachet (de-alcoholised red)<span class="strong">†</span>
  • 1 bag of pine nuts
  • 1 carrot
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 75g polenta
  • 2 British duck legs
Typical Values per 100g per serving
Energy 552 kJ
133 kcal
3718 kJ
893 kcal
Fat
of which saturates
7.9 g
2.3 g
53 g
15.5 g
Carbohydrate
of which sugars
7.2 g
2.3 g
48.6 g
15.7 g
Fibre 1.2 g 8.3 g
Protein 7.4 g 49.5 g
Salt 0.59 g 3.95 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 brown onion
brown onion
1 garlic clove
garlic
5g rosemary
rosemary (100%)
1 tbsp tomato paste
tomatoes (sulphites)
150g cavolo nero
cavalon nero(100%)
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
Just Add Wine sachet (de-alcoholised red)
alcohol removed red wine concentrate (sulphites) (92%), natural extracts, colour: grape concentrate (sulphites), sweetner: steviol glycocides
1 bag of pine nuts
pine kernels (100%)
1 carrot
carrot
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
75g polenta
maize (100%), maize (100%), may contain wheat (gluten)
2 British duck legs
duck legs (100%)
Allergens
  • Allergens highlighted by † (sulphites, milk, gluten, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Preheat the oven and prepare your duck legs

Set the oven to 160°C/ 140°C (fan)/ 325°F/ Gas 3 and boil a kettle.

Season the duck all over with a pinch of salt, then add to a cold, dry, wide-based oven-proof casserole dish with a matching lid. (Or use a frying pan and an oven-proof dish lined with tin foil). Cook for 6-7 minutes on medium-high or until browned all over and the fat has rendered.

Tip: brown the skin and render the fat to add flavour.

Once browned, transfer the duck legs to a plate and reserve the dish for later.

 

2 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Prepare the vegetables and stock

Peel and finely dice the brown onion[s] and carrot[s] (skins on). Peel and slice (don't chop!) the garlic

Strip the rosemary leaves from the stems and chop finely. Discard the stems.

Dissolve the beef stock cube[s] and Just Add Wine sachet[s] in 250ml [400ml] boiled water.

3 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Cook the vegetables for the base

Discard some of the oil from the oven-proof dish so you're left with just 1 tbsp [2 tbsp]. Return the dish to a medium heat.

Once hot, add the diced onion, carrot, garlic and rosemary with a pinch of salt and cook for 5-6 minutes or until starting to soften.

Once softened, add the tomato pastechopped tomatoes, beef stock and a pinch of sugar and cook for 3-4 minutes.

4 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Add the duck legs and pop in the oven

Sit the browned duck legs, skin side up, over the sauce and cover with the lid. 

Put the dish in the oven for an initial 1 hour 20 minutes or until the duck is tender and cooked through, and the sauce is thick and rich.

Use this time to clear up, set the table, have a cup of tea or simply chill!

5 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Prepare the cavolo nero and garnishes

After 1 hour, chop the cavolo nero roughly, including the stalks.

Grate the Italian hard cheese.

Add the pine nuts to a baking tray and put the tray in the oven for 5-6 minutes or until golden. Once golden, remove from the oven and set aside until serving.

Re-boil a kettle.

6 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Crispen your duck and cook the polenta

Once the duck is tender, increase the temperature to 220°C/ 200°C (fan)/ 425°F/ Gas 7, remove the lid from the dish and cook for 10 minutes further or until the skin is crispy.

Add 400ml [800ml] boiled water to a pot and bring to the boil over a high heat. Be sure to add 1/2 tsp [1 tsp] salt!

Once boiling, gradually whisk the polenta into the water in a steady stream, whisking continuously to stop lumps from forming.  

Reduce the heat to medium and continue to whisk the polenta for 2-3 minutes or until thickened to a mashed potato-like consistency.

7 Duck & Red Wine Ragù, Cheese Polenta & Cavolo Nero

Add cheese and seasoning to the polenta

Once thickened, add the grated cheese with a large knob of butter and whisk to combine. Taste the polenta and add another pinch of salt and pepper if needed. This is your cheese polenta.

Re-boil a kettle.

Add the chopped cavolo nero to a colander over the sink and pour over all of the boiled water until bright green and wilted.

8

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Serve up!

Serve the rich sauce over the cheese polenta with the duck leg on top and cavolo nero to the side.

Garnish with the toasted pine nuts.

Enjoy!

 

 

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