Venetian Duck Ragu with Bigoli Pasta

Method12 steps · about 2 hr 45 min

1. 1

   Step 1: Heat oil in a sturdy pot or deep frying pan. Season duck (1) with salt and pepper. Place them skin side down in the pot and sear until browned and crisp. Turn to brown on the other side.

   Uses 3-4 tbsp extra virgin olive oil · 1 duck, quartered, or source alternative duck pieces · Salt, for pasta water, seasoning the duck and adjusting to taste · black pepper (to season duck and to taste)

   
2. 2

   Step 2: Transfer the duck to a deep pot or Dutch oven. Then drain all but about 1 tablespoon of the fat from the pan.

   Uses Browned skin-on duck and rendered pan fat

   
3. 3

   Step 3: On a medium-low heat, add celery (2), onion (1 small), and carrot (2) to the pan. Stir occasionally until softened, which usually takes around 10 minutes. Mix in garlic (2) and cook for an additional minute.

   Soften vegetables ten minutes, garlic one minute · 11 minUses About one tablespoon rendered fat left in the original pan · 2 celery stalks, finely chopped · 1 small onion, finely chopped · 2 carrots (finely chopped) · 2 garlic cloves, finely chopped

   
4. 4

   Step 4: Pour in wine, set heat to high, and let it reduce by half.

   Uses Complete softened soffritto with garlic in retained fat · 1/2 cup white wine

   
5. 5

   Step 5: Add broth, tomato concentrate, sage (1 tbsp), rosemary (1 tbsp), and bay leaf (1). Mix well and bring the sauce to a boil.

   Uses Soffritto after the wine reduces by half · 1 cup chicken broth (I used 1 stock cube) · 3 tbsp tomato paste · 1 tbsp fresh sage (chopped) · 1 tbsp fresh rosemary (chopped) · 1 fresh bay leaf

   
6. 6

   Step 6: Pour the sauce into the pot with the duck. Cover and let simmer until meat is tender, around 1.5 to 2 hours. If sauce thickens too much, add wine or broth as needed.

   Braise duck · 120 minUses Browned duck transferred to the Dutch oven · Complete hot broth, tomato and herb sauce · Extra white wine only if needed to loosen the braising sauce · Extra chicken broth only if needed to loosen the braising sauce

   
7. 7

   Step 7: Once done, remove the duck and set it aside. Skim off excess fat from the sauce. If the sauce is too thin, simmer it until it reaches your desired consistency.

   Uses Tender cooked duck and braising sauce

8. 8

   Step 8: When the duck has cooled enough to be shredded, discard its skin. Detach meat from bones and shred or cut it into small pieces.

   Uses Cooked duck removed from its skimmed sauce

   
9. 9

   Step 9: Add the meat back to the sauce and let it simmer for 10 minutes. Remove the bay leaf. Season with salt and pepper as needed.

   Simmer meat in sauce · 10 minUses Cooked skinless boneless shredded duck · Reserved skimmed and reduced braising sauce · Salt, for pasta water, seasoning the duck and adjusting to taste · black pepper (to season duck and to taste)

10. 10

    Step 10: For serving, boil a pot of water. Add salt then the pasta (1.1 lbs) and cook until al dente as per package instructions (or 6-8 minutes if homemade bigoli). Before draining, set aside a cup of pasta water.

    Uses Water as needed to boil the pasta · Salt, for pasta water, seasoning the duck and adjusting to taste · 1.1 lbs pasta (fresh bigoli or thick spaghetti )

11. 11

    Step 11: Toss the cooked pasta with a share of the completed duck ragù, keeping some of the same batch for topping as the author serves it. Add a little reserved starchy cooking water only if needed.

    Uses Drained al dente bigoli or thick spaghetti · Ragu share for mixing, reserving some of the same batch for topping · Reserved pasta water only as needed

12. 12

    Step 12: Serve with additional duck ragù on top, garnished with Parmigiano Reggiano.

    Uses Cooked pasta tossed with duck ragu · Remaining share of the same finished duck ragu · parmigiano reggiano (for serving)