Bigoli With Duck Ragu Recipe

1. 1

   To prepare ragu: Wash duck legs and remove all fat.

2. 2

   Pat dry.

3. 3

   In a thick-bottomed casserole or possibly Dutch oven, heat extra virgin olive oil till smoking.

4. 4

   Add in duck legs and cook till brown on all sides and remove, about 10 to 12 min.

5. 5

   Add in onion, carrot, garlic and celery and cook till softened, about 7 to 9 min.

6. 6

   Add in wine, tomatoes, chicken stock and dry mushrooms and bring to a boil.

7. 7

   Add in duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour.

8. 8

   Remove duck legs and allow to cold.

9. 9

   Pull all meat off the bones and return to the pot without the bones.

10. 10

    Simmer uncovered for 30 min, or possibly till quite thick.

11. 11

    Season with salt and pepper and set aside.

12. 12

    To prepare dish: Fill a large pot with 6 qts water and add in 2 Tbsp.

13. 13

    salt.

14. 14

    Cook Bigoli till al dente, about 8 to 9 min.

15. 15

    Heat sauce, drain pasta and toss in pan.

16. 16

    Toss to coat and serve immediately.

17. 17

    This recipe yields 4 servings.

No additional tips available.