Venetian Duck Ragu with Bigoli Pasta
Savor the rich and hearty flavors of Venice with this sumptuous Venetian Duck Ragu served over perfectly al dente Bigoli pasta. A dish that promises a luxurious dining experience, transporting your taste buds straight to the waterways of La Serenissima.
Equipment
- Dutch oven
- pasta maker or rolling pin
- Large pot
- Sharp knife
- Wooden spoon
- Tongs
- Cheese grater
Ingredients
- 4 Duck legs (about 2 lbs or 900 g)
- 1 lb Bigoli pasta (450 g)
- 1 large Onion finely chopped
- 2 medium Carrots diced (about 1 cup or 130 g)
- 2 Celery stalks diced (about 1 cup or 110 g)
- 3 Garlic cloves minced
- 1 cup Red wine (240 ml)
- 28 oz Canned tomatoes crushed (800 g)
- 2 cups Chicken stock (480 ml)
- 1 sprig Fresh rosemary
- 1 sprig Fresh thyme
- 1 Bay leaf
- 2 tablespoons Olive oil (30 ml)
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Season the duck legs with salt and pepper. In a Dutch oven, heat the olive oil over medium-high heat. Add the duck legs, skin-side down, and sear until the skin is golden brown, about 5 minutes per side. Remove the duck and set aside.
- In the same pot, add the onions, carrots, and celery. Cook over medium heat until the vegetables are softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Allow to reduce by half, then add the crushed tomatoes and chicken stock. Return the duck legs to the pot, and add the rosemary, thyme, and bay leaf. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the duck meat is tender and easily pulls away from the bone.
- Remove the duck from the pot and let cool slightly. Discard the skin and bones, and shred the meat using two forks. Return the shredded duck to the pot and stir into the sauce. Season with additional salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook the Bigoli pasta according to package instructions until al dente. Drain, reserving a cup of pasta water.
- Add the cooked Bigoli to the ragu, tossing to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
- Plate the pasta and ladle generous amounts of duck ragu over the top. Finish with a sprinkle of grated Parmesan cheese and serve immediately.
Notes
For an authentic touch, make your own fresh Bigoli pasta using a pasta maker or a rolling pin for a rustic texture.
To enhance the depth of flavor, consider marinating the duck legs in red wine and herbs overnight before cooking.
This dish pairs beautifully with a full-bodied red wine, such as a Valpolicella or Amarone, to complement the richness of the ragu.