
Devices & Accessories
Venetian Duck Ragù - Ragù veneziano con anatra
Prep. 30 min
Total 1 h 40 min
6 portions
Ingredients
-
duck breasts, skinless (approx. 650-700 g), cut in pieces (3 cm)4
-
Parmesan cheese cut in pieces (2 cm)80 g
-
onions quartered100 g
-
celery cut in pieces (2 cm)50 g
-
carrot cut in pieces (2 cm)50 g
-
olive oil plus 2 Tbsp for browning meat20 g
-
unsalted butter diced30 g
-
garlic cloves2
-
red wine250 g
-
tinned chopped tomatoes800 g
-
plain flour25 g
-
ground cinnamon2 tsp
-
vegetable stock cube (for 0.5 l) crumbled1
-
fresh rosemary leaves only3 sprigs
-
bay leaves2
-
sugar1 tsp
-
ground black pepper1 pinch
-
fine sea salt2 tsp
-
water for cooking pasta
-
dried paccheri pasta500 g
Difficulty
easy
Nutrition per 1 portion
Protein
23.1 g
Calories
2221 kJ /
528 kcal
Fat
14.8 g
Carbohydrates
69 g
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UK and Ireland
UK and Ireland