This is actually our favourite pressure cooker meal, we have tried it with other meats but it’s just not as good no idea why. It’s a great winter warmer, rich and tasty. You need to have vegetable noodles or cauliflower rice with it to soak up the totally gorgeous sauce.

Lasted for 2 meals so finished it off tonight with some FLATBREADS

DUCK RAGU

1 tbsp olive oil extra virgin preferably

2 small onions, chopped

2 cloves garlic, roughly chopped

2 medium tomatoes, chopped

2 duck legs skin removed

3 sticks of celery, chopped

2 carrots, sliced

2 parsnips, peeled and sliced

200 ml red wine

150 ml tomato passata

1 bay leaf

Herbs of your choice, I like basil

100 ml water or chicken stock

salt & pepper to taste

Remove skin from duck legs, salt them lightly and set aside. If you don’t remove the skin the sauce will be really greasy.

Heat the oil in your pressure cooker over medium heat and add the chopped onion. Cook a few minutes until it starts to go translucent.

Add garlic and chopped tomatoes. Cook a couple of minutes until tomatoes start to soften then add the duck.

Cook another few minutes then add red wine and bring to the boil. Simmer a few minutes until the alcohol smell goes away, then add the passata, bay leaf, vegetables and water. Stir everything together and close the pressure cooker lid.

On a high/medium heat bring to high pressure. Cook at high pressure for 15 minutes then turn off the heat and let the pressure release naturally. After that, release the rest of the pressure by opening the release valve.

Open the lid and take out the duck to allow it to cool slightly.

Continue to simmer the sauce to reduce and thicken it. Add salt if necessary but don’t forget that it will become more salty as it reduces.

Break the meat off the duck legs, shred it into smaller pieces and return to the pan with the sauce. Continue to simmer until the sauce is the thickness you prefer. You’re aiming for a meat sauce with tomato, NOT a tomato sauce with some meat.

While the sauce is cooking, prepare the courgetti or cauliflower rice, whichever you are using, so they are ready at the same time.

Remove the bay leaf, adjust the seasoning and serve.

You can add freshly grated parmesan cheese over the top.