Recipes

There's nothing like a hearty bowl of pasta with a slow-cooked duck ragu to warm up a cool night. This recipe from Chewtown features duck legs braised for 2 hours in red wine, passata and stock. It pairs perfectly with the Coppernox Dutch Oven Ingredients 1 1/2 tablespoons duck fat 6 duck legs, washed and patted dry 1 onion, finely diced 2 celery stalks, finely diced 1 garlic clove, crushed 4-5 thyme sprigs, leaves removed 500ml red wine 500ml chicken stock …