Venetian Duck Ragu With Bigoli
Elegant and flavourful! Perfect to pair with Amarone!
Servings: 6 servings
Calories: 772kcal
Ingredients
- 4 large duck legs
- 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.
Nutrition
Calories: 772kcal | Carbohydrates: 68g | Protein: 27g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 1093mg | Potassium: 801mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2235IU | Vitamin C: 34mg | Calcium: 290mg | Iron: 4mg