Main Italian

Duck ragu with strangozzi

Name: Duck ragu with pasta recipe
Yield: 8
Cuisine: /italian
Ingredients: 40.00 ml extra virgin olive oil; 6 duck marylands; 4 small carrots, finely chopped; 4 celery stalks, finely chopped; 2 onions, finely chopped; 6 garlic cloves, finely chopped; 40.00 ml finely chopped thyme; 20.00 ml finely chopped fresh rosemary; 40.00 ml tomato paste; 375ml white wine; 375ml mixed vegetables; 3 x 400g cans crushed tomatoes; 500ml passata; 1kg strangozzi (from Italian grocers) or bucatini pasta; 80g parmesan

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by delicious. team

delicious. team

Jan 20, 2025

"We harvested our first wheat crop this summer, which will be made into rigatoni pasta. This delicious duck ragu has an extra tomatoey base and has been simmered with stock and a soffritto until the meat falls off the bone. Strangozzi is an Umbrian pasta like a thicker version of spaghetti. You can substitute duck with goose and strangozzi with just about any pasta, but my preference is for a long noodle." - Annie Conley

Recipe note: Begin this recipe at least 3 hours ahead.

This recipe is by Annie Conley

2 tbs extra virgin olive oil
6 duck marylands
4 small carrots, finely chopped
4 celery stalks, finely chopped
2 onions, finely chopped
6 garlic cloves, finely chopped
2 tbs finely chopped thyme
1 tbs finely chopped fresh rosemary
2 tbs tomato paste
1 1/2 cups (375ml) dry white wine
1 1/2 cups (375ml) vegetable or chicken stock
3 x 400g cans crushed tomatoes
2 cups (500ml) tomato passata
1kg strangozzi (from Italian grocers) or bucatini pasta
1 cup (80g) finely grated Parmigiano Reggiano or parmesan

Method

1.

Heat oil in a large deep frypan over medium-low heat. Season duck all over, then add duck, skin-side down, and cook for 8-10 minutes, until skin is golden and fat has melted out. Increase heat to medium-high, turn duck skin-side up, and cook for 3-5 minutes, until meat is lightly browned. Remove duck from pan and place on a plate. Using a spoon and taking care of the hot oil, discard some of the melted duck fat, leaving only 1/4 cup (60ml) fat in pan.
2.

Return pan to high heat, add vegetables, garlic and herbs and cook, stirring occasionally, for 4-5 minutes, until vegetables have softened. Season to taste, add tomato paste and cook, stirring frequently, for 1-2 minutes, until paste is well combined. Add the wine, scraping the bottom of the pan with a wooden spoon to loosen the flavourful brown bits on base of pan. Cook, stirring frequently for 5-6 minutes, until wine has reduced by about three-quarters.
3.

Stir in the stock, crushed tomatoes and passata and bring to the boil. Season, add duck, skin-side up, and return to the boil. Reduce heat to very low and simmer, stirring occasionally, for 2 hours 30 minutes-3 hours, until meat falls easily away from the bone. Remove duck from pan and, using a fork, pull skin and meat from bones in large chunks. Discard bones and finely chop meat and skin.
4.

Return ragu to high heat and bring to the boil. Skim any impurities that rise to the surface and discard. Stir chopped meat and skin into ragu. Season to taste.
5.

Meanwhile, cook pasta in a large saucepan of boiling salted water for 6-7 minutes, or following packet instructions. Drain and add to ragu.
6.

Season to taste and toss well to combine. To serve, divide ragu among bowls and scatter with Parmigiano.