Duck Ragu' - Ragu' d'Anatra - The Petite Cook™

Duck Ragu' - Ragu' d'Anatra

Course: Main Course

Cuisine: Italian

Prep Time: 15

Cook Time: 2

Servings:

Calories: 184kcal

Author: Andrea Soranidis

Traditional duck ragu' (ragu' d'anatra alla veneta) is a staple of northern Italian cuisine, and just as delicious as the classic bolognese.

Print Recipe

Metric - US Customary

Ingredients

2 tablespoon extra-virgin olive oil or butter
1 medium carrot finely minced
1 celery stalk finely minced
1 medium golden onion finely minced
1 bay leaf
½ teaspoon cinnamon powder
400 g duck breast without skin finely chopped
150 ml dry white wine
2 canned whole tomatoes optional
400 ml chicken broth or stock
1 tablespoon milk or fresh orange juice

Instructions

Heat a large pot with 2 tablespoons of olive oil over low heat. Add in the carrot, celery, onion, bay leaf and cinnamon, and cook, stirring often for about 5 minutes, until the veggies have softened.
Add the finely chopped duck meat and continue to cook, stirring often, until it's browned.
Pour in the wine and allow to evaporate, about 5 minutes.
Add in the tomatoes (if using), followed by half of the stock. Reduce heat to very low, partially cover the pot with a lid, then slowly cook the duck ragu' for at least 1½ hours.
Stir the sauce occasionally, and if you see it's drying out, pour in a bit of stock. During the last half an hour of cooking, pour in the milk or orange juice.
The sauce is ready when it reaches a dense and rich texture. If it's still too runny, let it cook a little more .
Serve with your favorite pasta (pappardelle, bigoli, rigatoni, etc), top with Parmigiano cheese and serve.

Notes

I like to use both duck breast and leg meat, which adds more flavor to the sauce, but if you find it difficult to clean, ask your butcher to do it for you, or simply use duck breast only.
Chop the meat with a sharp knife instead of using ground duck meat (prepared using a mincer), it will give your sauce a better texture and a lot more flavor.
Chop the veggies by hand. I know that using a food processor might be tempting, but the hand-chopped soffritto gives the duck ragu' a unique texture.
Use a large heavy-duty pan or a cast-iron pot, that will hold the heat steady.
You can stir-fry the veggies in extra-virgin olive oil or butter. Use butter for a richer sauce, or olive oil for a more delicate result.
Cooking the duck bolognese at very low heat is the real secret that will thicken your sauce.
Leave the salt and pepper out until the very end. Your duck ragu' sauce should be seasoned once it is cooked through.

Storage Tips

Refrigerator: Store leftover duck ragu sauce in an air-tight container, it will keep well in the fridge for up to 2 days.

Freezer: Duck ragu freezes beautifully! Simply transfer it to a freezer-friendly container, and store it in the freezer for up to 3 months. Thaw in the fridge overnight, then reheat it on the stove for a couple of minutes.

Nutrition