Ragù d’Anatra

We believe good food and estate-grown wine are made to be enjoyed together. We’re sharing this deliziosa ricetta so you can bring a little of the Marnong experience into your own home—creating a beautiful moment around the table, just as we do here at the estate, con amore.

Created by Greg Feck

Executive Chef of Marnong Estate

A Tuscan classic reimagined.

Rich in tradition and bold in flavour, this slow-cooked duck ragù is a celebration of regional Italian cooking. Crafted with care and layered with depth, it brings the warmth of the countryside into the luxury of your dining room.

Succulent Aylesbury duck, aromatic herbs, and a reduction of Marnong Estate Sangiovese creates a ragù rich in depth and elegance. The wine’s vibrant cherry notes and earthy undertones elevate the slow-cooked sauce, balancing the richness of the duck with finesse. Simmered with garden vegetables and heirloom tomatoes, the flavours intensify, resulting in a velvety ragù that pairs beautifully with fresh pappardelle, pillowy gnocchi, or creamy polenta. Finished with Parmigiano Reggiano, this dish is a celebration of slow food and seasonal produce—comforting, refined, and unforgettable.

This recipe serves four

INGREDIENTS

2 Aylesbury duck legs
1 carrot, small dice
2 celery stalks, small dice
1 large brown onion, small dice
2 fresh bay leaves
A few sprigs of sage
A few sprigs of rosemary
5 cloves garlic, crushed
1 cinnamon quill
6 ripe Roma tomatoes, roughly chopped
350ml Marnong Estate Sangiovese red wine
500ml brown duck or chicken stock
Salted butter, for browning
Extra virgin olive oil
Optional: a handful of fresh peas
Optional: 50g dried porcini mushrooms, soaked and sliced
Flaky salt and freshly cracked black pepper

METHOD

1. In a heavy-based saucepan, melt a knob of salted butter with a generous drizzle of olive oil. Place duck legs skin-side down and cook over medium heat until golden brown. Remove and
   set aside.
2. Add the diced carrot, celery, onion, crushed garlic, sage sprigs, and cinnamon quill. Sauté gently for a few minutes until softened and aromatic.
3. Pour in the Marnong Estate Sangiovese to deglaze, scraping the pan. Reduce the wine by half to concentrate its flavour.
4. Stir in the chopped Roma tomatoes and the stock. If using, add the soaked and sliced porcini mushrooms at this stage to introduce an earthy richness. Bring to a gentle simmer.
5. Return the duck legs to the pot, nestling them into the sauce.
6. Add rosemary and bay leaves.
7. Cover with a cartouche (baking paper lid) and transfer to a 180°C oven. Slow cook for 2 hours, until the duck is tender and falling off the bone.
8. Remove the duck legs and shred the meat from the bone. Return the meat to the sauce and discard the rosemary stalks, sage, and bay leaves. If using, stir through a handful of fresh peas just before serving—they will retain their brightness and gentle sweetness.
9. Season to taste with flaky salt and cracked pepper.
   
   To serve: Spoon generously over hand-cut tagliatelle, pappardelle, pillowy gnocchi, or soft wet polenta. Finish with a flourish of Parmigiano Reggiano for a truly indulgent experience.