Ingredients serve 4.

2 duck legs

1 onion diced

1 celery stalk, diced

1 carrot, diced

2 garlic cloves, crushed

1 tablespoon cinnamon

2 tablespoon tomato puree’

150ml red wine

1*400gr tin plum tomatoes

300gr chicken stalk

40gr raisins

1 tablespoon chopped fresh sage

2 bay leaves

150ml milk

2 tablespoon olive oil

600gr Gnokki

sage leaves to scatter

method

Preheat the oven to 220/c gas 7; use a fork to prick of the duck legs, use a fork to prick the skin of the duck legs then place in a small roasting tin and roasting tin and roast for 20 minutes , spoon off the excess fat (keep it for the sauce) and turn the oven down to 180\c gas 4 and slow roast for 40 minutes.

Soften the onion celery and carrot in 2 tablespoon of the duck fat for 8-10 minutes, add the garlic, cinnamon and tomato puree’ and cook, staring for 2 minutes pour in red wine and cook briskly; until it has almost evaporated, add the plum tomatoes , breaking them up with a wooden spoon, then rinse out the tin with the chicken stalk and add it , stir in the raisins , sage and bay leaves, plus some seasoning . , bring to a simmer and cook gently covered for 30 minutes .

when the duck is ready, lift the legs onto a board, discarding the skin and shred the meat, discarding the bones; stir the duck and the milk into the sauce and simmer for 15 minutes .

When almost ready to serve , heat the oil in a large frying pan, tip in the Gnokki and stir fry for 5 minutes until golden and crisp , staring occasionally ; add the extra sage leaves for a final minute , serve with the duck ragu ‘ spooned over .

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