Duck ragu with tomato and black olives

Duck ragu with tomato and black olives

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy


  • 1 tablespoon extra virgin olive oil
  • 6 duck marylands
  • 150 g pancetta (chopped)
  • 1 onion (diced)
  • 1 stalk celery (diced)
  • 1 large carrot (diced)
  • 3 large garlic cloves (crushed)
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • 1 cup red wine
  • 1 cup chicken stock
  • 2 x 400g Mutti Polpa Finely Chopped Tomatoes
  • 2 sage sprigs
  • 2 fresh bay leaves
  • 2 star anise
  • 130 g Kalamata olives (with seed)
  • 1/2 cup chopped flat leaf parsley
  • Salt & pepper (to taste)
  • To serve (Pecorino or Parmesan cheese)
  • 1 kg Gnocchi
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Duck ragu with tomato and black olives: Method

  1. Heat olive oil in a casserole dish over medium - high heat. Working in 2 batches, cook duck, skin side down for 8 minutes until golden. Turn over and cook for a further 2 minutes until light golden. Remove duck from pan.
  2. Reduce the heat to medium and leaving the juices in the pan add the pancetta, onions, celery and carrot, stirring occasionally, for 5 minutes or until soft and light golden. Stir in the garlic and cook for 1 minute. Turn heat off and stir through the Mutti Tomato Paste.
  3. Return duck to pan, add wine, stock, Mutti Polpa, sage sprigs, bay leaves & star anise. Bring to the boil, cover and reduce heat to low. Cook for 1 & 1/2 hours or until duck is very tender. Remove duck and set aside. Bring sauce to the boil, reduce to a light boil uncovered and cook for 10 minutes or until desired thickness is reached.
  4. Finely shred the duck meat, discarding skin, bones and herbs. Add duck meat to sauce and simmer uncovered a further 5 minutes. Remove from heat and stir through olives and parsley. Season with salt & pepper, to taste.
  5. Serve Duck ragu with cooked gnocchi and scattered with Pecorino or Parmesan cheese.

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Also made with: Mutti Polpa

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