Ragu Alla Veneziana Venetian Duck Ragu

In northern italy, ragus tend to be more about the meat and aromatic herbs that flavor them than about the tomatoes. This recipe comes from the region around venice, italy. The ragu can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat gently before tossing with pasta.

Steps

Heat the oil in a 6-quart dutch oven or other heavy-duty pot over medium-high heat.

Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot , skin side down.

Sear until the skin is browned and crisp.

Using tongs , turn the legs over and brown the other sides.

Transfer the duck to a deep platter.

Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.

Reduce the heat to medium low.

Put the celery , garlic , onion , carrot , sage , and bay leaf in the pot.

Cook , stirring frequently , until the vegetables are softened.

Pour in the wine and increase the heat to high.

Cook at a lively simmer for 2 minutes and then reduce the heat to medium.

Stir in the tomatoes with their juice and 1 / 2 cup of the broth.

Return the duck to the pot and bring the liquid to a boil.

Reduce the heat to medium low or low to maintain a gentle simmer.

Cover the pot and simmer until the meat is fork-tender.

Remove the duck from .

Ingredients

olive oil, duck legs, salt & freshly ground black pepper, celery ribs, garlic cloves, yellow onion, carrot, fresh sage, bay leaf, red wine, diced tomatoes, low sodium chicken broth, pappardelle pasta, parmigiano-reggiano cheese