Duck Ragu

Pre heat the oven to 220°C/200°C fan/ gas 7. Put the oil in a pan and heat. Place the duck breasts skin side down and cook for 6-8 minutes turning once.

Take the duck breast out of the pan - retaining the pan and juices, and place in a roasting dish, cover and put in the oven for 15 minutes.

Meanwhile, finely chop the onion and add to the pan the duck had been in. Fry until soft and golden, season.

Once the onion is softened add the tin of tomatoes to the pan along with the conserve and the oyster sauce, stir well until the conserve is stirred through the sauce. Cook for 1 minute.

Once the duck has cooked remove from the oven (cool slightly if you need to) and carefully remove the skin and chop the breasts into small cubes. Add to the pan of onions and tomatoes along with the juices from the roasting pan.

Stir, cover and simmer for at least 60 minutes but longer if you have time. If towards the end of the cooking time the sauce is thin remove the cover, turn up the heat and boil down, but be careful not to dry the sauce out.

Cook the pasta according to the packet and when cooked stir through the sauce and serve.