Orecchiette with Spiced Duck Ragu Recipe

Name: Orecchiette with Spiced Duck Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil; 2 breast halves and 2 leg-thigh pieces from one 4 1/2-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned; 1/4 cup coarsely chopped fresh basil; 3 garlic cloves, chopped; 1 tablespoon chopped fresh thyme; 1/2 cinnamon stick; 1/2 teaspoon dried crushed red pepper; 3 1/2 cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans); 12 ounces orecchiette (little ear-shaped pasta); 1 cup coarsely chopped arugula; 2 tablespoons freshly grated Parmesan cheese; 1/2 cup 1/4-inch-dice feta cheese

Servings: persons

4 tablespoons extra-virgin olive oil
2 breast halves and 2 leg-thigh pieces from one 4 1/2-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned
1/4 cup coarsely chopped fresh basil
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1/2 cinnamon stick
1/2 teaspoon dried crushed red pepper
3 1/2 cups canned crushed tomatoes or canned tomato puree (from two 28-ounce cans)
12 ounces orecchiette (little ear-shaped pasta)
1 cup coarsely chopped arugula
2 tablespoons freshly grated Parmesan cheese
1/2 cup 1/4-inch-dice feta cheese

1
Heat oil in heavy large pot over medium-high heat.
2
Sprinkle duck with salt and pepper.
3
Add duck to pot and saute until brown, about 3 minutes per side.
4
Transfer duck to plate.
5
Add basil, garlic, thyme, cinnamon stick, and crushed red pepper to pot; saute 3 minutes.
6
Return duck to pot.
7
Add tomatoes; bring to boil.
8
Reduce heat to medium-low, cover, and simmer until duck is tender, about 1 hour.
9
Remove cinnamon stick.
10
Transfer duck to work surface.
11
Cut all meat from bones; cut meat into strips.
12
Return meat to pot.
13
Season duck ragu to taste with salt and pepper.
14
(Can be prepared 1 day ahead.
15
Cool slightly.
16
Chill uncovered until cold, then cover and keep chilled.
17
Rewarm over medium heat before serving.)
18
Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite.
19
Drain pasta.
20
Return to pot.
21
Add duck ragu, arugula, and Parmesan; toss to blend.
22
Divide pasta among small bowls.
23
Sprinkle with feta cheese.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, 2 breast halves and 2 leg-thigh pieces from one 4 1/2-pound duck, skinned; or 2 pounds chicken thighs with bones, skinned, 1/4 cup coarsely chopped fresh basil, 3 garlic cloves, chopped, and more.

Yes, Orecchiette with Spiced Duck Ragu falls under the Meat & Poultry 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.

Orecchiette with Spiced Duck Ragu

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