Venetian Duck Ragu with Bigoli Pasta
User Reviews
5.0
243 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
917 kcal
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Course
Main Course
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Cuisine
Italian
Venetian Duck Ragu with Bigoli Pasta
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Enjoy this authentic Venetian duck ragu recipe from my home in Veneto. This is a duck ragu brimming with rich flavors that pairs wonderfully with different types of pasta.
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Ingredients
- 1 duck cut into quarters or duck pieces (I used 2 legs and a breast)
- 2 celery stalks finely chopped
- 1 small onion finely chopped
- 2 carrots finely chopped
- 2 garlic cloves finely chopped
- ½ cup white wine
- 1 cup chicken broth I used 1 stock cube
- 3 tablespoon tomato paste
- 1 tablespoon fresh sage chopped
- 1 tablespoon fresh Rosemary chopped
- 1 fresh bay leaf
- 3-4 tablespoon extra virgin olive oil
- 1.1 lbs pasta fresh bigoli or thick spaghetti
- parmigiano reggiano for serving
- salt for pasta, to season duck and to taste
- black pepper to season duck and to taste
Instructions
- Heat oil in a sturdy pot or deep frying pan. Season duck with salt and pepper. Place them skin side down in the pot and sear until browned and crisp. Turn to brown on the other side.
- Transfer the duck to a deep pot or Dutch oven. Then drain all but about 1 tablespoon of the fat from the pan.
- On a medium-low heat, add celery, onion, and carrot to the pan. Stir occasionally until softened, which usually takes around 10 minutes. Mix in garlic and cook for an additional minute.
- Pour in wine, set heat to high, and let it reduce by half.
- Add broth, tomato concentrate, sage, rosemary, and bay leaf. Mix well and bring the sauce to a boil.
- Pour the sauce into the pot with the duck. Cover and let simmer until meat is tender, around 1.5 to 2 hours. If sauce thickens too much, add wine or broth as needed.
- Once done, remove the duck and set it aside. Skim off excess fat from the sauce. If the sauce is too thin, simmer it until it reaches your desired consistency.
- When the duck has cooled enough to be shredded, discard its skin. Detach meat from bones and shred or cut it into small pieces.
- Add the meat back to the sauce and let it simmer for 10 minutes. Remove the bay leaf. Season with salt and pepper as needed.
- For serving, boil a pot of water. Add salt then the pasta and cook until al dente as per package instructions (or 6-8 minutes if homemade bigoli). Before draining, set aside a cup of pasta water.
- Toss the cooked pasta with the duck ragù. If needed, add some pasta water to adjust consistency.
- Serve with additional duck ragù on top, garnished with Parmigiano Reggiano.
Notes
- Storage: Allow the duck ragu and pasta to cool before placing it inside an airtight container. It will then keep in the refrigerator for up to 3 days.
- How to thin the ragu: If your ragu is too thick, add a bit of broth or pasta water to achieve your desired consistency.
- How to thicken the ragu: If the ragu feels too thin, simmer it uncovered on medium heat until it reaches your preferred thickness. The sauce will also naturally thicken slightly upon adding the pasta due to the starch.
Nutrition Information
Show Details
Calories
917kcal
(46%)
Carbohydrates
68g
(23%)
Protein
27g
(54%)
Fat
59g
(91%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
8g
Monounsaturated Fat
29g
Cholesterol
98mg
(33%)
Sodium
312mg
(13%)
Potassium
654mg
(19%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3750IU
(75%)
Vitamin C
8mg
(9%)
Calcium
58mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 917 kcal
% Daily Value*
| Calories | 917kcal | 46% |
| Carbohydrates | 68g | 23% |
| Protein | 27g | 54% |
| Fat | 59g | 91% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 29g | 145% |
| Cholesterol | 98mg | 33% |
| Sodium | 312mg | 13% |
| Potassium | 654mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3750IU | 75% |
| Vitamin C | 8mg | 9% |
| Calcium | 58mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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