Impressive, complex layers of flavour in this Venetian Duck Ragù with Bigoli.
Venetian cuisine and that of the Veneto region have many well-known gems, including polenta, gnocchi with lots of meat, game, and of course, regional cheeses such as Taleggio, Asiago, and Piave.
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Ingredient & Subtitutions
Duck: The recipe as written uses duck legs in the sauce. I happened to have a duck in my freezer, so I made this Crispy Roast Duck and used the breast and leg meat shredded from that. I put the meat in during the last hour of simmering.
Pasta: This traditional dish uses Bigoli, also known as bucatini and similar to Tuscany's pici. It is a large pasta, like thick spaghetti with a hole in the middle (when dry). If you can't find bucatini, then any substantial pasta, like linguine, pappardelle, or tagliatelle, will work.
How To Make It
- First, you will sear the duck legs and saute the vegetables.
- Next, you will add the wine to the pa,n and after it reduces, add the rest of the braising liquids. The sauce and duck legs will cook for about 2 hours.
- Then you will remove the duck legs, shred the meat, and return the meat to the sauce.
- Make your pasta and serve it with the sauce and cheese garnish.
Wine Pairing For Duck Ragù With Bigoli
This traditional Venetian dish deserves the best the Veneto region has to offer. In the red category, an Amarone would be ideal to match the weight and richness of the dish. Next best would be a Ripasso Superiore or Ripasso Classico.
White aficionados should look for a rich Soave.
Suggested Menu
Prosciutto and Cheese Wraps
Duck Ragu with Bigoli
Melon and Crispy Prosciutto Salad
Cannoli Cake
Related Recipes
Venetian Duck Ragu With Bigoli
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Save Print Pin FacebookIngredients
- 4 large duck legs See Note 1
- 1 carrot finely chopped
- 1 onion finely chopped
- 1 celery stalk finely chopped
- 1 orange zest and juice
- 1 teaspoon cinnamon divided ½ + ½
- 1 cup passata or pureed tomatoes
- 5 ½ oz tomato paste
- ⅔ cup dry white wine
- 5 cups chicken broth
- 1 bay leaf
- 2 Tbsps olive oil
- 16 oz Bigoli pasta
- 4 oz fresh Parmesan or Grana Padano for serving
Instructions
- Salt, pepper duck legs. Rub ½ teaspoon cinnamon over duck legs. Sear duck legs in 1 tablespoon olive oil in the pan over medium heat until browned. (about 7 minutes per side). Remove legs from the pan.
- Add 1 tablespoon olive oil to the roaster and add carrot, onion and celery, orange zest, bay leaf and ½ teaspoon cinnamon. Cook over medium high heat about 10 minutes till vegetables are soft. You may choose to transfer the mixture now to a Dutch oven. Don't forget to scrape up all the brown bits from the bottom.
- Add the duck legs back to the pan. Add the wine and cook until wine is reduce to half. Add the orange juice, passata, paste, and stock. Stir to combine and simmer slowly about 2 hours, uncovered, until sauce reaches desired thickness. Turn duck legs over half way through cooking time.
- Remove duck legs from the pan. Remove skin and shred the meat. Return the shredded meat to the pan.
- During last half hour of cooking the ragu start to bring a large pot of salted water to a boil. Cook Bigoli according to manufacturer's instructions. (Time it so the pasta is done after you are satisfied with the sauce consistency.)
- Drain pasta and divide among 6 bowls. Top generously with ragu and grate fresh parmesan or Grana Padano over the ragu.
Notes
- If you can access already cooked duck meat, just add it, shredded to the sauce during the last hour of simmering.
White aficionados should look for a rich Soave.
Terri
I wish I had duck in my freezer! This sounds unique and delicious!
Julia
This is the perfect Valentine's Day Dinner! Saving for later, thanks for the fantastic recipe!
Colleen
I need to get some duck so that I can make this ragu. It looks so good!
Marie
Oh, this is definitely going to have to go on the shirt list for Valentine's Day dinner! Fancy, but worth the effort.
nancy
tasty! I have duck in my freezer too! pinned recipe for later!
ralph hetke
EXCELLENT