Venetian Duck Ragù - Ragù veneziano con anatra
TM6 TM5

Venetian Duck Ragù - Ragù veneziano con anatra

4.7 (136 ratings)

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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes