Venetian Duck Ragù - Ragù veneziano con anatra
TM5 TM6

Venetian Duck Ragù - Ragù veneziano con anatra

4.6 (83 rating)

Ingredients

Duck Ragù

  • 4 duck breasts, skinless, approx. 650-700 g, cut in pieces (3 cm)
  • 80 g Parmesan cheese, cut in pieces (2 cm)
  • 100 g onions, quartered
  • 50 g celery, cut in pieces (2 cm)
  • 50 g carrots, cut in pieces (2 cm)
  • 20 g olive oil, plus 2 Tbsp for browning meat
  • 30 g unsalted butter, diced
  • 2 garlic cloves
  • 250 g red wine
  • 800 g tinned chopped tomatoes
  • 25 g plain flour
  • 2 tsp ground cinnamon
  • 1 vegetable stock cube (for 0.5 l)
  • 3 sprigs fresh rosemary, needles only
  • 2 bay leaves
  • 1 tsp sugar
  • 1 tsp fine sea salt
  • 1 pinch ground black pepper

Pasta

  • water, for cooking pasta
  • 1 tsp fine sea salt, for cooking pasta
  • 500 g dried paccheri pasta

Nutrition
per 1 portion
Calories
2221 kJ / 528 kcal
Protein
23.1 g
Carbohydrates
69 g
Fat
14.8 g

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