Venetian Duck Ragù - Ragù veneziano con anatra

Name: Venetian Duck Ragù - Ragù veneziano con anatra
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 6 portions
Ingredients: 4 duck breasts, skinless; 80 g Parmesan cheese; 100 g onions; 50 g celery; 50 g carrot; 20 g olive oil; 30 g unsalted butter; 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; 2 bay leaves; 1 tsp sugar; 1 pinch ground black pepper; 2 tsp fine sea salt; water; 500 g dried paccheri pasta

4.7 (143 ratings)

Difficulty easy

Preparation time 30 min

Total time 1 h 40 min

Serving size 6 portions

Ingredients

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 carrot, 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), crumbled
or 1 heaped tsp vegetable stock paste, homemade
3 sprigs fresh rosemary, leaves only
2 bay leaves
1 tsp sugar
1 pinch ground black pepper
2 tsp fine sea salt
water, 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