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Ingredients

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 4 cloves garlic, finely chopped
• 150 g tomato pure
• 450 ml red wine
• 450 ml chicken stock
• 450 g duck confit, meat removed and shredded
• 2 sprigs rosemary
• salt and black pepper
• 50 g shaved pecorino cheese, to serve

• 600 g potatoes, preferably a floury variety such as Russet
• 1 large egg
• 450 g flour
• 1 tbsp olive oil

Description

Simon Rimmer's Rosemary-flavoured Confit Of Duck Ragu Is Served With Delicious Home-made Gnocchi Alla Piemontese

UK TV