Recipe - Venetian Duck Ragu

 

CHEF / Author DANIEL BELLINO ZWICKE

VENICE, ITALY

VENETIAN DUCK RAGU

MEMORIES of ITALIAN FOOD

NEW YORK & ITALY

DANIEL BELLINO ZWICKE

AMAZON.com

BIGOLI with DUCK RAGU

"A VENETIAN FAVORITE"

VENETIAN DUCK RAGU

Ingredients :

• 1 & 1/4 pound of ground Duck Meat, including fat and skin 
• 1 medium Onion, peeled & Chopped
• 2 sprigs of fresh Rosemary
• 1/2 cup dry White Wine
• 1/2 cups water
• 2 Bay leaves
• 2 tablespoons Tomato Paste
• 2 tablespoons olive oil
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon ground Black Pepper
• 1/4 cup Dry Porcini Mushrooms 
• Wash the Porcini Mushrooms, changing the water 3 times
• Soak the Mushrooms in warm water, to cover for 20 minutes. Drain and wash the mushrooms, and finely chop

To make the duck ragù, heat the oil in a large, heavy-based pan set over a medium heat. Once hot, add the garlic and rosemary and allow them to infuse in the oil for a couple of minutes, stirring often

2

Next, add the duck meat and increase to a medium-high heat. Cook for 4–5 minutes, until evenly browned; season generously

3

Pour in the wine and stock and add the Bay Leaves, tomato paste, and Porcini Mushrooms.

 Bring everything to a simmer then reduce the heat to low and cover with a lid

4

Cook the ragù for at least 1 hour, stirring occasionally and adding a little stock if the ragù becomes too dry 

5

Once the liquid has reduced completely and only and oily sauce remains, remove from the heat and discard the rosemary and bay leaves. Cover and keep warm

Once the rage is finished cooking, cook your favorite pasta and toss with the Duck Ragu and a knob of Butter and serve.

Serve with grated Parmigiana Reggiano Cheese on the side.