Ragu Alla Veneziana Venetian Duck Ragu
Immerse yourself in the rich, comforting flavors of Ragu alla Veneziana, a Venetian Duck Ragu that captures the essence of traditional Italian cuisine. This slow-simmered masterpiece features tender duck legs, seared to perfection and braised in a luscious medley of crushed tomatoes, dry white wine, and aromatic herbs like rosemary and thyme. A soffritto of finely chopped onion, carrot, and celery forms the flavorful base, while hints of garlic and caramelized tomato paste add depth to the sauce. Perfectly paired with fresh pappardelle, this hearty ragu clings to every strand of pasta, delivering a symphony of savory goodness in every bite. Ideal for a cozy dinner, this dish is a true celebration of slow-cooked indulgence, best topped with a sprinkle of grated Parmesan for a luxurious finish.
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Ingredients
- 4 pieces duck legs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 large celery stalk, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups chicken stock
- 1 28-ounce can canned whole peeled tomatoes, crushed by hand
- 1 sprig rosemary sprig
- 2 sprigs thyme sprigs
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound fresh pappardelle or other wide pasta
- 0.5 cup grated Parmesan cheese (optional, for serving)
Directions
Step 1
Start by patting the duck legs dry with paper towels. Season them generously with salt and black pepper on both sides.
Step 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Once hot, add the duck legs skin-side down and sear until golden brown and crispy, about 8-10 minutes per side. Remove the duck legs and set aside.
Step 3
In the same pot, add the chopped onion, carrot, celery, and garlic. Cook over medium heat, stirring occasionally, until the vegetables soften and become fragrant, about 6-8 minutes.
Step 4
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to allow the paste to caramelize slightly.
Step 5
Pour in the white wine and scrape the bottom of the pot to deglaze. Let the wine reduce by half, about 3-4 minutes.
Step 6
Return the duck legs to the pot along with the chicken stock, crushed tomatoes (including their juices), rosemary sprig, thyme sprigs, and bay leaves. Stir to combine.
Step 7
Bring the mixture to a gentle simmer. Cover the pot partially and lower the heat to maintain a slow simmer. Cook for about 90 minutes, stirring occasionally, until the duck meat becomes tender and pulls easily away from the bone.
Step 8
Once the duck is cooked, remove the legs from the pot and let them cool slightly. Discard the herb sprigs and bay leaves from the sauce.
Step 9
Using your hands or a fork, shred the duck meat into small pieces, discarding the skin and bones. Return the shredded duck to the pot and stir to combine with the sauce. Simmer uncovered for another 10-15 minutes to thicken the ragu slightly. Adjust seasoning with salt and black pepper as needed.
Step 10
Cook the pappardelle or other wide pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and toss the pasta with the duck ragu in the pot, ensuring it is evenly coated.
Step 11
Serve the pasta warm, garnished with grated Parmesan cheese if desired.
Nutrition Facts
| Serving size | (3623.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5591.9 |
| Total Fat 399.1g | 0% |
| Saturated Fat 140.5g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1175.5mg | 0% |
| Sodium 6319.9mg | 0% |
| Total Carbohydrate 201.5g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 53.7g | |
| Protein 296.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1827.4mg | 0% |
| Iron 40.2mg | 0% |
| Potassium 5050.2mg | 0% |
Source of Calories