Venetian Duck Ragu with Bigoli Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 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
Description
This recipe starts by browning the duck quarters or pieces until the skin crisps, then removing excess fat to prevent greasiness. The base vegetables are gently cooked to soften and build flavor. White wine adds acidity and is reduced to concentrate flavor before adding broth, tomato paste, and herbs for braising. The covered simmer allows the duck meat to become tender and infuse the sauce over 1.5 to 2 hours.
The sauce is then skimmed of excess fat and adjusted to desired thickness by simmering down or adding liquid. The ragu is paired with fresh bigoli pasta, a thick spaghetti-like variety well suited to hold the hearty sauce. Serving with grated parmigiano reggiano adds umami and creaminess.
Cooling and storing the ragu in an airtight container extends its usability refrigerated for up to three days. Adjusting sauce thickness can be done by using broth or pasta water, enabling home cooks to tailor the texture. This robust ragu presents a comforting, richly flavored meal highlighting duck and herbs.
Ingredients
- 1 duck cut into quarters or duck pieces (I used 2 legs and a breast)
- 2 celery finely chopped, stalks
- 1 small onion finely chopped
- 2 carrot finely chopped
- 2 garlic finely chopped, cloves
- ½ cup white wine
- 1 cup chicken broth I used 1 stock cube
- 3 tablespoon tomato paste
- 1 tablespoon sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 bay leaf fresh
- 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
- Cool the duck ragu and pasta completely before storing in an airtight container; refrigerate up to 3 days.
- To thin a thick ragu, add broth or reserved pasta water until desired consistency is reached.
- If the ragu sauce is too thin, simmer uncovered on medium heat to reduce and thicken before serving.
- The sauce naturally thickens slightly when combined with the pasta due to starch.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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