Leftover Duck and Chickpea Ragu
Transform your roast duck leftovers into a rich, hearty, and comforting duck and chickpea ragu. This flavour-packed dish makes excellent use of the meat left on a duck carcass after roasting, turning it into a vibrant tomato-based sauce with chickpeas and vegetables. It’s quick, economical and incredibly versatile—perfect for serving with pasta, gnocchi, polenta, or even just some crusty bread.
Ingredients
Method
- Finely chop the onion and garlic.
- Cut the carrot and red pepper into small pieces.
- Heat some oil in a casserole dish and soften the onion for 5 minutes.
- Add the garlic, cumin seeds, chilli, and oregano. Stir for a minute, then add the tomato purée.
- Stir for a few seconds to coat everything well, then add the chopped tomatoes and passata.
- Add enough water to cover well, then drop in the stock cube.
- Bring to the boil and cook over low heat for 10 minutes.
- Add the drained chickpeas and cavolo nero or kale. Cook for another 5 minutes.
- Add the shredded duck pieces and cook for another 5 minutes.
- Season to taste.
- Stir in the fresh herbs just before serving.