Duck ragù — a delightful ragù of peasant origin and humble tradition; in Veneto it is often used to dress bigoli, the famous “bigoi co l’arna”. In Venetian agritourisms this kind of ragù is frequently offered because almost every farmer raises ducks. Venetian tradition wants this ragù to be prepared white, so without using tomatoes, although nowadays, especially when they are in season, it is sometimes proposed with a few garden cherry tomatoes. I recommend taking a look at the Homemade egg tagliatelle recipe — you might use them with this ragù. Now let’s see how to prepare the duck ragù and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 2 Hours 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to prepare Duck Ragù
- Duck
- 2 Onions
- 1 Carrot
- 1 stalk Celery
- 3 leaves Sage
- 1 sprig Rosemary
- 1/2 cup White wine
- to taste Extra virgin olive oil
- to taste Salt
- to taste Pepper
- to taste Cherry tomatoes (optional)
How to make Duck Ragù
Let’s begin preparing the duck ragù. Clean the onions: finely chop only one onion and cut the other in half; remove the ends of the carrot and peel it with a vegetable peeler; also clean the celery stalk.
Now prepare the broth: remove the neck and wings from the duck body and place them in a pot with the celery stalk, the peeled carrot and the halved onion. Fill the pot with 2.5 liters of water (about 10 1/2 cups / 2.6 quarts) and simmer over low heat for about one hour; then remove the vegetables and meat, strain the broth and set it aside.
Using a knife, cut the duck meat into small pieces (you can ask your trusted butcher to do this). Put the chopped onion in a pan, add 3 tablespoons of extra virgin olive oil, cook for a few minutes and then add the duck meat. Season with salt and pepper to taste, add the sage leaves and the rosemary sprig, brown for a few minutes and then deglaze the meat with 1/2 cup (about 4 fl oz) of white wine.
When the wine has completely evaporated add the cherry tomatoes if you like them, otherwise leave the ragù white as Venetian tradition dictates, and add a few ladles of the prepared broth. Continue cooking over low heat for about 1 1/2 hours. If you see the ragù becoming too thick, add broth as needed. Now the duck ragù is ready to dress your pasta.
How to store Duck Ragù
Store it in the refrigerator for 2-3 days or you can also freeze it for a few months.
