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

4.7 164 évaluations

Préparation 30min

Total 1h 40min

6 portions

Ingrédients

duck breasts, skinless (approx. 650-700 g), cut in pieces (3 cm)
4
Parmesan cheese cut in pieces (2 cm)
80 g
onions quartered
100 g
celery cut in pieces (2 cm)
50 g
carrot cut in pieces (2 cm)
50 g
olive oil plus 2 Tbsp for browning meat
20 g
unsalted butter diced
30 g
garlic cloves
2
red wine
250 g
tinned chopped tomatoes
800 g
plain flour
25 g
ground cinnamon
2 tsp
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade
fresh rosemary leaves only
3 sprigs
bay leaves
2
sugar
1 tsp
ground black pepper
1 pinch
fine sea salt
2 tsp
water for cooking pasta
dried paccheri pasta
500 g