Duck Ragu Pasta
A luxurious duck ragu that transforms classic pasta into a comforting, savory feast. Slow‑cooked duck legs mingle with aromatic mirepoix, tomato paste, and a splash of red wine, creating a rich, velvety sauce. The dish is finished with toasted breadcrumbs and fresh herbs for a delightful crunch and bright finish.
Maker: Notorious Foodie
From: Instagram(view original)
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Ingredients
- 4 duck legs
- to taste sea salt
- to taste crushed juniper berries
- to taste black pepper
- to taste lemon zest
- to taste orange zest
- 1 shallot
- 1 carrot
- 1 celery
- 3 garlic
- 1 red chilli
- to taste rosemary
- 2 tbsp tomato paste
- to taste red wine
- to taste chicken or beef stock
- to taste demiglace
- to taste stale bread
- to taste olive oil
- to taste parsley
- to taste parmigiano
- to taste chives
Instructions
- 1Dry brine the duck legs by seasoning both sides with sea salt, crushed juniper berries, black pepper, lemon zest, and orange zest. Leave uncovered on a wire rack in the refrigerator for a few hours.
- 2Remove the duck from the refrigerator and pat dry. Place the duck legs skin‑side down in a cool Dutch oven.
- 3Heat the pot over medium‑high heat and sear the duck for 2–3 minutes until deeply golden. Flip and sear the other side for the same time.
- 4Remove the duck legs and set aside. Add the mirepoix (shallot, carrot, celery, garlic, red chilli, rosemary) to the rendered duck fat and sauté for 3–4 minutes until softened.
- 5Stir in the tomato paste and cook for about 1 minute, then deglaze the pan with red wine.
- 6Allow the wine to reduce by half, then add the chicken or beef stock (or demiglace) and bring to a gentle simmer.
- 7Return the duck legs to the pot, cover, and simmer gently for 3 hours, turning occasionally.
- 8Uncover the pot, remove the duck legs, and pull the meat off the bones. Set the shredded duck meat aside.
- 9Continue to reduce the sauce until it thickens, taste and adjust seasoning, then stir the shredded duck meat back in and keep on low heat.
- 10Toast the stale bread in a skillet with olive oil, rosemary, sea salt, and orange zest until golden and crispy; then crumble into coarse breadcrumbs.
- 11Cook the pasta in salted boiling water until al dente. Drain, reserving a splash of pasta water.
- 12In a large pan, combine the cooked pasta with a portion of the ragu and a splash of pasta water; toss vigorously until the sauce thickens and coats the pasta.
- 13Finish the dish with chopped parsley, grated parmigiano, a drizzle of olive oil, and the toasted breadcrumbs. Garnish generously with chives and serve immediately.
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Frequently asked questions
- How long does it take to make Duck Ragu Pasta?
- About 4 hours in total: 30 minutes of prep and 3 hours 30 minutes of cooking.
- How many servings does this Duck Ragu Pasta recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Duck Ragu Pasta recipe come from?
- It was shared by Notorious Foodie on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.