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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves garlic
  • 1 tsp cumin seeds
  • ½ tsp chilli flakes optional
  • 1 tsp oregano
  • 1 red pepper
  • 1 carrot
  • 1 Tbsp tomato purée
  • 1 cup chopped ripe or baby tomatoes
  • 1 cup passata
  • 1 chicken stock cube
  • 1 tin chickpeas drained
  • 1 cup chopped cavolo nero or kale
  • 2 Tbsp freshly chopped parsley basil, or coriander
  • Salt and pepper
  • Oil for cooking

Method
 

  1. Finely chop the onion and garlic.
  2. Cut the carrot and red pepper into small pieces.
  3. Heat some oil in a casserole dish and soften the onion for 5 minutes.
  4. Add the garlic, cumin seeds, chilli, and oregano. Stir for a minute, then add the tomato purée.
  5. Stir for a few seconds to coat everything well, then add the chopped tomatoes and passata.
  6. Add enough water to cover well, then drop in the stock cube.
  7. Bring to the boil and cook over low heat for 10 minutes.
  8. Add the drained chickpeas and cavolo nero or kale. Cook for another 5 minutes.
  9. Add the shredded duck pieces and cook for another 5 minutes.
  10. Season to taste.
  11. Stir in the fresh herbs just before serving.