There is nothing like a good pasta dish to warm up the cold evenings of January. I first tasted this dish in a small restaurant, in the Veneto region of Italy. You do not see it on many menus' here in the USA , which is why I had to seek a recipe. Instead of the traditional beef, pork, and veal that are used for a ragu sauce, the duck gives this dish a fuller, richer flavor. I like to use pappardelle or wide spaghetti pasta. Serve with some crusty bread and a nice full-bodied red wine.
Ingredients3 duck breasts or 4 duck legs
1 small onion finely chopped
1 medium carrot finely chopped
1 celery stick finely chopped
2 large garlic cloves thinly sliced
½ cup red wine (preferably Italian)
½ cup chicken stock
1 stalk of fresh rosemary, leaves only chopped
1 can of chopped tomatoes
2 tbsp olive oil
salt and pepper
1lb dried pasta of your choice
Method
- In a large saucepan heat the oil until it is smoking then add the duck and brown on all sides.
- Remove the duck and put aside.
- Drain off the excess fat leaving a small amount in the bottom of the pan.
- Add the onion, carrot, celery and cook until softened.
- Add the garlic and rosemary and cook for a minute to soften.
- Add the wine, stock, and tomatoes and bring to a boil.
- Once the sauce is boiling, add the duck back into the pot and bring to the boil again.
- Once at a boil lower the heat, season with salt and pepper, cover and simmer for 1 hour.
- After 1 hour remove the duck from the pan and allow it to cool slightly.
- When you can handle the duck safely remove the skin and shred the meat.
- Return the meat only to the pan and simmer for another 30 minutes
- Cook your pasta according to its package label to be ready for the same time as the sauce.
- Add cooked pasta to a large serving dish and pour over the sauce. I like to toss the whole thing together so as to ensure all the pasta has a rich coating.
- Serve with freshly grated parmesan.
