Duck Ragù

Name: Duck Ragù
Total time: 7200 s
Yield: Serves 10 servings
Ingredients: 1 duck, about 4 lbs (1.8 kg); 1 carrot; 2 celery stalks; 1 onion; 2 garlic cloves; 1 1/2 tablespoons butter (20 grams); 1/2 cup dry white wine; 3 tablespoons tomato sauce; 1 cup vegetable broth (2 glasses); Olive oil; Salt and pepper, to taste; 1 sprig rosemary, a few sage leaves, marjoram

Alessandra @cook_14234153

Toscana, Suvereto (LI)

There are many versions of ragù beyond the classic Bolognese. Duck ragù is a rich and flavorful sauce that requires slow, long cooking to let the meat become tender. This white ragù will reward you with great satisfaction. It pairs well with fresh pasta like pappardelle, tagliatelle, pici, or your favorite traditional pasta. Perfect for a Sunday lunch or a special occasion.

Alessandra @cook_14234153

Toscana, Suvereto (LI)

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Ingredients

2 1/2 hours

Serves 10 servings

1duck, about 4 lbs (1.8 kg)
1carrot
2celery stalks
1onion
2garlic cloves
1 1/2 tablespoonsbutter (20 grams)
1/2 cupdry white wine
3 tablespoonstomato sauce
1 cupvegetable broth (2 glasses)
Olive oil
Salt and pepper, to taste
1 sprigrosemary, a few sage leaves, marjoram

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Steps

2 1/2 hours

1

Cut the duck into pieces and brown them in a little olive oil for about 8-10 minutes. Then debone the meat. I personally removed the fattier skin from the belly. Run all the meat through a meat grinder.
2

Clean and finely chop the vegetables. Sauté them gently with the butter until the vegetables are soft. Add the ground duck meat to the pan and cook for a few minutes. Pour in the white wine and let the alcohol evaporate. Add the broth and tomato sauce. Season with salt, pepper, and chopped herbs. Cook slowly for about 2 hours.
3

Stir occasionally and make sure the sauce stays moist. For the last 10 minutes, cook uncovered so the sauce thickens nicely. Now just cook your pasta and enjoy it with this delicious ragù! Give it a try!