Conventional duck ragu’ (ragu’ d’anatra alla veneta) is a staple of northern Italian delicacies, and simply as scrumptious because the basic bolognese.
In my Italian household, we make duck ragu’ pappardelle regularly, it is a type of comforting Sunday dinner recipes that by no means fails to impress.
So, after years of constructing it for my entire household, I am actually excited to lastly share this recipe with you.
Much like the basic bolognese, the meat is slowly simmered in its sauce for hours, to assist develop a advanced taste and texture.
The result’s a comforting, flavor-loaded pasta sauce that melts in your mouth.
When you’re searching for a simple but showstopping pasta sauce that may go away your friends hungry for extra, give this duck bolognese a attempt, it is SO worthy!
Soar to:
What’s Duck Ragu’?
Venetian duck ragu (or ragù d’anatra alla veneta in Italian) is a standard recipe from the Veneto area in Italy.
It is just like the basic Italian bolognese sauce, however the duck bolognese options duck as an alternative of beef, and it is flippantly seasoned with cinnamon, so as to add a pleasant complexity to the dish.
Tomatoes weren’t historically a part of the recipe, however they’re broadly added lately.
You may add a few entire canned tomatoes, or a teaspoon of tomato paste so as to add additional taste to the sauce.
Duck Bolognese Substances
Venetian duck ragu’ is made with quite simple and primary components, typical of Italian delicacies.
For this recipe you may want simply 8 components:
- Duck: For a duck breast ragu’ use duck breast solely, for additional taste, add duck leg meat. Take away the pores and skin and chop the meat finely with the assistance of a knife.
- Soffritto: Most Italian sauces begin with a soffritto, principally the Italian mirepoix, made with finely minced carrot, celery, and onion.
- Wine: Conventional bolognese wants wine. Use a great pink wine or dry white wine. Verdicchio or Sangiovese wines are a few of my favourite choices.
- Inventory: You will want somewhat inventory while you cook dinner the sauce. You should utilize vegetable, beef, or hen inventory.
- Cinnamon: Not featured within the basic bolognese, however within the Venetian duck ragu is a key ingredient that provides a pleasant depth of taste to the sauce.
- Tomatoes: Historically, duck ragu is white (no tomatoes), however you may add a few canned tomatoes for a splash of coloration. If utilizing canned tomatoes, take away the seeds as a result of they’re bitter.
- Bay leaf: Provides sweetness and taste to the sauce.
- Milk: Add somewhat milk to clean out the sauce or an equal quantity of freshly-squeezed orange juice, as some Venetian cooks do.
Chef tip: Differ the style of the duck ragu’ somewhat, for instance by including some grated orange zest on the finish of cooking or including 4 cloves while the sauce cooks (and discard them earlier than serving).
How To Make Duck Ragu’
After you have the appropriate components, this recipe for duck ragu’ is fairly easy and fairly straightforward to grasp.
Scroll down till the top of the submit for the total printable recipe.
STEP 1. Prepare dinner the soffritto, stirring usually, for five minutes, till the veggies have softened. Then add the duck meat and cook dinner till browned.
STEP 2. Add wine and permit it to evaporate, about 5 minutes. Add the tomatoes (if utilizing) and cook dinner for two extra minutes.
STEP 3. Add half of the inventory, scale back warmth to low, then slowly cook dinner, stirring often, for at the least 1 + ½ hours.
STEP 4. While you see the sauce drying out, pour within the remaining inventory. In direction of the top, pour in about ¼ cup of milk, and cook dinner till the sauce has a wealthy and dense texture.
Within the meantime, cook dinner your favourite pasta al dente (pappardelle, fettuccine, rigatoni, or the standard bigoli are all good choices).
As soon as prepared, high your duck ragu’ pasta with beneficiant shavings of Parmigiano cheese and serve.
Venetian Duck Ragu Suggestions
Listed below are a couple of ideas that may deliver your duck ragu pasta to the subsequent degree.
- I like to make use of each duck breast and leg meat, which provides extra taste to the sauce, however in the event you discover it troublesome to wash, ask your butcher to do it for you, or just use duck breast solely.
- Chop the meat with a pointy knife as an alternative of utilizing floor duck meat (ready utilizing a mincer), it’s going to give your sauce a greater texture and much more taste.
- Chop the veggies by hand. I do know that utilizing a meals processor could be tempting, however the hand-chopped soffritto offers the ragu’ a novel texture.
- Use a big heavy-duty pan or a cast-iron pot, that may maintain the warmth regular.
- Cooking the bolognese at very low warmth is the true secret that will thicken your sauce.
- Go away the salt and pepper out till the very finish. Your duck ragu’ sauce ought to be seasoned as soon as it’s cooked by means of.
Storage Suggestions
Fridge: Retailer leftover duck ragu sauce in an air-tight container, it’s going to hold effectively within the fridge for as much as 2 days.
Freezer: Duck ragu freezes superbly! Merely switch it to a freezer-friendly container, and retailer it within the freezer for as much as 3 months. Thaw within the fridge in a single day, then reheat it on the range for a few minutes.
Extra Italian Dinner Recipes To Attempt
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Conventional duck ragu’ (ragu’ d’anatra alla veneta) is a staple of northern Italian delicacies, and simply as scrumptious because the basic bolognese.
Serving: 6
Energy: 184kcal
Substances
- 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 with out pores and skin, finely chopped
- 150 ml dry white wine
- 2 canned entire tomatoes, elective
- 400 ml vegetable or beef inventory
- 1 tablespoon milk, or recent orange juice
Directions
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Warmth a big pot with 2 tablespoons of olive oil over low warmth. Add within the carrot, celery, onion, bay leaf and cinnamon, and cook dinner, stirring usually for about 5 minutes, till the veggies have softened.
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Add the finely chopped duck meat and proceed to cook dinner, stirring usually, till it is browned.
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Pour within the wine and permit to evaporate, about 5 minutes.
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Add within the tomatoes (if utilizing), adopted by half of the inventory. Scale back warmth to very low, partially cowl the pot with a lid, then slowly cook dinner the duck ragu’ for at the least 1½ hours.
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Stir the sauce often, and in the event you see it is drying out, pour in a little bit of inventory. Over the past half an hour of cooking, pour within the milk or orange juice.
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The sauce is prepared when it reaches a dense and wealthy texture. If it is nonetheless too runny, let it cook dinner somewhat extra .
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Serve along with your favourite pasta (pappardelle, bigoli, rigatoni, and so forth), high with Parmigiano cheese and serve.
Notes
- I like to make use of each duck breast and leg meat, which provides extra taste to the sauce, however in the event you discover it troublesome to wash, ask your butcher to do it for you, or just use duck breast solely.
- Chop the meat with a pointy knife as an alternative of utilizing floor duck meat (ready utilizing a mincer), it’s going to give your sauce a greater texture and much more taste.
- Chop the veggies by hand. I do know that utilizing a meals processor could be tempting, however the hand-chopped soffritto offers the duck ragu’ a novel texture.
- Use a big heavy-duty pan or a cast-iron pot, that may maintain the warmth regular.
- You may stir-fry the veggies in extra-virgin olive oil or butter. Use butter for a richer sauce, or olive oil for a extra delicate consequence.
- Cooking the duck bolognese at very low warmth is the true secret that will thicken your sauce.
- Go away the salt and pepper out till the very finish. Your duck ragu’ sauce ought to be seasoned as soon as it’s cooked by means of.
Storage Suggestions
Fridge: Retailer leftover duck ragu sauce in an air-tight container, it’s going to hold effectively within the fridge for as much as 2 days.
Freezer: Duck ragu freezes superbly! Merely switch it to a freezer-friendly container, and retailer it within the freezer for as much as 3 months. Thaw within the fridge in a single day, then reheat it on the range for a few minutes.
Vitamin
Energy: 184kcal | Carbohydrates: 10g | Protein: 15g | Fats: 8g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Ldl cholesterol: 52mg | Sodium: 509mg | Potassium: 520mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2044IU | Vitamin C: 19mg | Calcium: 60mg | Iron: 5mg
The knowledge proven is an estimate supplied by a web based diet calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.
