Neven Maguire's Duck Ragu Rigatoni with Pangrattato

INGREDIENTS

• 1 Pack Simply Better French Barbary Duck Legs
• 3 Tsp. Simply Better Mediterranean Seasoning
• 2 Tbsp. Simply Better Italian Tomato Pureé
• 150ml Red Wine such as Simply Better Appassimento St. Giorgio Puglia IGT Passito
• 1 Carton Simply Better Irish Made Free Range Chicken Stock
• 1 Jar Simply Better Italian Tomato & Sweet Garlic Pasta Sauce
• 2 Tbsp. Simply Better Italian Extra Virgin Olive Oil
• 50g Simply Better Rustic Sourdough Breadcrumbs
• 350g Simply Better Italian Bronze Die Rigatoni
• 25g Simply Better Freshly Grated Parmigiano Reggiano
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper

METHOD

1. Remove the duck legs from the packaging and dry with kitchen paper. Put on a wire rack set over a tray and sprinkle both sides with two teaspoons of the salt and one teaspoon of the Mediterranean seasoning. Leave in the fridge uncovered for at least 4 hours (over overnight is best).
2. Pat dry the duck with kitchen roll and add to the skillet pan, skin-side down. Bring up the heat to medium-high and then leave to sear for 4-6 minutes until golden brown, turning once. Transfer to a plate.
3. Stir the tomato pureé into the skillet pan and cook for 1 minute, stirring then deglaze with the wine, allowing it to reduce right down. Pour in the stock with the tomato sauce and add another teaspoon of the Mediterranean seasoning, then return the duck legs. Season to taste, then cover with a lid and reduce the heat and simmer gently for 2 hours until the duck is meltingly tender.
4. Meanwhile, make the pangrattato. Heat the oil in a non-stick frying pan over a medium-high heat. Stir in the breadcrumbs and remaining teaspoon of Mediterranean seasoning. Sauté for 5 minutes until crisp and golden brown, stirring regularly.
5. Using a tongs, transfer the duck legs to a plate. Increase the heat on the sauce, give it a good stir and simmer for 10-15 minutes until nicely reduced and thickened.
6. Shred the duck meat, discarding the skin and bones. Bring a large pan of salted water to the boil and cook the pasta for 8-10 minutes until al dente. Fold the duck meat back into the sauce and season to taste. Drain the pasta, reserving a little of the water and fold back into the duck ragu with a little of the pasta water. Divide the duck ragu rigatoni among shallow bowls and scatter over the pangrattato and Parmesan to serve.