Bigoli with Duck Ragu Recipe

Name: Bigoli with Duck Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 duck legs and thighs, skin removed; 4 tablespoons virgin olive oil; 1 medium Spanish onion, chopped into 1/4-inch dice; 1 medium carrot, peeled and finely chopped; 2 cloves garlic, peeled and thinly sliced; 1 stalk celery, chopped into 1/4-inch dice; 8 ounces red wine (Chianti preferred); 1 (28-ounce can) tomatoes, peeled whole; 1 cup chicken stock; 2 ounce dried porcini mushrooms; Salt and freshly ground black pepper; Bigoli, recipe follows; 4 cups whole wheat flour, plus a little more for bench flour; 4 eggs; 1/2 -cup warm milk, with 2 tablespoons butter melted in

Servings: persons

4 duck legs and thighs, skin removed
4 tablespoons virgin olive oil
1 medium Spanish onion, chopped into 1/4-inch dice
1 medium carrot, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 stalk celery, chopped into 1/4-inch dice
8 ounces red wine (Chianti preferred)
1 (28-ounce can) tomatoes, peeled whole
1 cup chicken stock
2 ounce dried porcini mushrooms
Salt and freshly ground black pepper
Bigoli, recipe follows
4 cups whole wheat flour, plus a little more for bench flour
4 eggs
1/2 -cup warm milk, with 2 tablespoons butter melted in

1
["Wash the duck legs and remove all fat.", "Pat dry.", "In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking.", "Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes.", "Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes.", "Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil.", "Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour.", "Remove the duck legs and allow to cool.", "Pull all meat off the bones and return to pot, without the bones.", "Simmer uncovered for 30 minutes, or until quite thick.", "Season with salt and pepper and set aside.", "Fill a large pot with 6 quarts water and add 2 tablespoons salt.", "Cook bigoli until ""al dente"

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 duck legs and thighs, skin removed, 4 tablespoons virgin olive oil, 1 medium Spanish onion, chopped into 1/4-inch dice, 1 medium carrot, peeled and finely chopped, and more.

Yes, Bigoli with Duck Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bigoli with Duck Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions