Main
Duck Ragù with Pasta
2 h 30 minServes 4Nutri-Score C€€€
C
2 h 30 min
2 h 30 minDuck Ragù with Pasta
what you need
Ingredients
duck legs (skin on, bone-in)Meat2 pieces
olive oilPantry15 ml
onion (finely chopped)Produce1 piece
carrot (finely chopped)Produce1 piece
celery stalk (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
canned tomatoes (crushed)Pantry400 g
red wineBeverages150 ml- stockPantry250 ml
- rosemary (sprigs)Produce2 pieces
bay leafSpices1 piece
saltSpices5 g
black pepper (ground)Spices2 g
pasta (pappardelle or rigatoni)Grains400 g
parmesan (grated)Dairy60 g
per serving
Nutrition
649kcal
- Carbs
- 83 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Dutch oven
Frying pan
Stockpot
Tongs
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Cook the pasta
- Boil the pasta in well-salted water until al dente.
- Drain, reserving a little cooking water.
- Step 6
Combine and serve
- Toss the pasta with the duck ragù, loosening with cooking water if needed.
- Serve topped with grated parmesan.
most cooked first