Duck Ragout

Name: Duck Ragout
Prep time: 3 min
Cook time: 80 min
Total time: 83 min
Yield: 4
Ingredients: Duck flesh 1.3 lbs; Vegetable broth 2.9 cups; Carrots medium 1; Celery small 2 ribs; Yellow onions medium 1; Bay leaves 1 leaf; Tomato paste 1 tbsp; Juniper berries 2; White wine 1 cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de fr es br nl

300

Calories per serving

Energy Kcal 300
Carbohydrates g 3
of which sugars g 2.8
Protein g 28
Fats g 14.6
of which saturated fat g 3.85
Fiber g 1.3
Cholesterol mg 137
Sodium mg 811

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 3 min
Cook time: 1 h 20 min
Serving: 4
Cost: Average

PRESENTATION

Duck ragu is a delicious dish that often shows up in Italian kitchens, especially in places like Veneto and Tuscany. You know, making it a favorite for Sunday dinners and special gatherings. This duck ragu recipe turns simple ingredients into something tender and rich. Really rich. Perfect for spooning over wide noodles like pappardelle or tagliatelle. Pretty much. Across Italy, every region puts its own spin on ragù. And look, duck ragu celebrates the country’s love for slow-cooked sauces. Some prefer a 'bianco' version, lighter without tomato, while others enjoy the deeper, moist taste of a 'rosso' style, simmered with tomatoes and red wine. Thing is, no matter the version, this duck pasta sauce brings a sweet, almost earthy flavor that pairs well with hearty pasta shapes found in northern Italy.

On festive days or lazy weekends, a pot of duck ragu bubbling away signals something really good—like super super good—is about to happen at the table. In some families, they switch between duck, pork, or even wild boar ragu. Keeps every Sunday lunch exciting and full of surprises. And here's the thing, the duck ragu recipe isn’t fussy. Just slow cooking until the duck is fall-apart tender, allowing all those flavors to soak into the sauce. A plate of pappardelle with duck ragu brings people together. For sure. Its rich, savory aroma fills the kitchen. Different parts of Italy might use bigoli or tagliatelle instead, but the main attraction is always that golden, crispy duck meat and the thick, flavorful sauce. This duck pasta dish stands out as a mix of tradition, comfort, and loads of taste. By rotating the type of ragù, there's always something new and hearty to look forward to on those special days. Whether it's for a festive occasion or a relaxed family meal, this dish showcases the beautiful diversity of Italian cuisine—ensuring every bite is memorable. And the sauce? Seriously good.

How to prepare Duck Ragout

To prepare the duck ragout, start with the Vegetable broth: keep it warm. Then move on to chopping the vegetables. Remove the filaments from the celery with a peeler or a smooth blade 1 and then mince it 2. Proceed by cleaning and cutting the carrots 3

and onion 4. Finally, chop the duck meat into not too small cubes with a knife 5. Move to the stove. In a saucepan with a little oil, let the vegetable mince soften for a couple of minutes 6.

Add the juniper berries crushed with the back of a knife 7 and then add the duck meat and sear it for a couple more minutes 8, stirring occasionally 9.

Add the bay leaf 10, tomato paste, and deglaze with the wine 12.

When the alcohol has evaporated, pour in the hot vegetable broth 13. Adjust with salt and pepper, cover with the lid, and let it cook on low heat for about 70 minutes: remember to stir occasionally and add more broth as needed 14. Once the duck ragout is ready, all that remains is to enjoy it 15!

Storage

You can store the duck ragout in the refrigerator for 2-3 days. If needed, you can also freeze it if you have used fresh ingredients.

Advice

Vary the taste of the duck ragout a little by adding some grated lemon zest at the end of cooking or some thyme! You can omit the tomato paste if you prefer, or replace it with peeled tomatoes or tomato puree to make it a "red" ragout!

For the translation of some texts, artificial intelligence tools may have been used.

Duck Ragout

PRESENTATION

How to prepare Duck Ragout

Storage

Advice

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