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Duck Ragù with Pasta
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Duck Ragù with Pasta

2 godz. 30 minPorcje: 4Nutri-Score C€€€
od @notorious_foodie102 importyugotowano 0 razy
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Składniki

4 osoby
  • duck legs (skin on, bone-in)Mięso2 kawałki
  • olive oilSpiżarnia15 ml
  • onion (finely chopped)Warzywa i owoce1 kawałek
  • carrot (finely chopped)Warzywa i owoce1 kawałek
  • celery stalk (finely chopped)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce3 kawałki
  • tomato pasteSpiżarnia30 g
  • canned tomatoes (crushed)Spiżarnia400 g
  • red wineNapoje150 ml
  • stockSpiżarnia250 ml
  • rosemary (sprigs)Warzywa i owoce2 kawałki
  • bay leafPrzyprawy1 kawałek
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • pasta (pappardelle or rigatoni)Produkty zbożowe400 g
  • parmesan (grated)Nabiał60 g

na porcję

Wartości odżywcze

649kcal

Węglowodany
83 g
Białko
26 g
Tłuszcz
24 g
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Przybory

  • Garnek żeliwny
  • Patelnia
  • Garnek
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  1. Brown the duck

    • Pat the duck legs dry and season with salt and pepper.
    • Place them skin side down in a cold Dutch oven and render over medium heat until the skin is deep golden.
    • Turn and brown the other side, then set the legs aside.
    Krok 1

  2. Build the soffritto

    • Pour off excess duck fat, leaving a little in the pot with the olive oil.
    • Add the onion, carrot and celery and cook until soft and sweet.
    • Stir in the garlic and tomato paste and cook until darkened.
    Krok 2

  3. Deglaze and simmer the ragù

    • Pour in the red wine and scrape up the browned bits until reduced.
    • Add the canned tomatoes, stock, rosemary and bay leaf, then return the duck legs to the pot.
    • Cover and simmer gently until the meat falls off the bone.
    Krok 3

  4. Shred the duck

    • Lift out the duck legs and shred the meat, discarding skin and bones.
    • Return the shredded meat to the sauce and simmer uncovered until thickened.
    • Season with salt and pepper.
    Krok 4

  5. Cook the pasta

    • Boil the pasta in well-salted water until al dente.
    • Drain, reserving a little cooking water.
    Krok 5

  6. Combine and serve

    • Toss the pasta with the duck ragù, loosening with cooking water if needed.
    • Serve topped with grated parmesan.
    Krok 6
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