It is difficult to believe the depth of flavour in this simple duck ragu, you will be amazed at just how much punch this simple recipe packs with so few ingredients.
Duck Ragu With Bucatini Pasta.
Spring is definitely here now and just like my last recipe of Salmon Fish Cakes This Duck Ragu is designed to be one of those bridge recipes.
Designed to hold me over until the spring produce really arrives.
Apparently, this recipe comes from the area around Venice.
Most significantly it is really quite remarkable just how much flavour comes from so few ingredients.
I have been scathing in the past about those that count ingredients, I have no idea why having 5 is worse or better than 4. Surely it is only relevant if you have those ingredients at home!
Anyway, all of the ingredients in this duck pasta recipe are store cupboard essentials in many ways. Maybe the only exception is juniper berries, but they are cheap as chips and readily available.
The Key To Cooking With Few Ingredients.
However, as with all recipes that use few ingredients there is a really important caveat. Make sure the ingredients that you do use are as good as you can get.
In this case most importantly get yourself a really nice white wine and some good stock. It really does make all the difference.
Whether it is my pesto spaghetti recipe or my tuna steak with lemon caper sauce I advocate using the best ingredients you can source and afford. There is nowhere to hide with simple recipes all of your ingredients are on show.
Apparently, you are more likely to see this duck ragu served over gnocchi in Italy. But I love a good meat sauce through pasta.
Speaking of the pasta I went with some bucatini because along with the classic bucatini all’amatriciana I think this type of pasta works really well for these thin ‘broth’ type meat sauces.
Rush Free Food.
I have been playing around with this recipe for a while. In this case, rushing food really is not a good idea.
I did try this recipe in both the Instant Pot and the slow cooker. However, as both of those devices do not facilitate evaporation you need to force this afterwards.
To be honest the result was nowhere near as good as the slow stove top version.
As I cook I think there is still plenty of room for traditional methods and quite often the old approach is just better.
But let’s face it, there is nowt complicated in this duck ragu recipe. In summary:
- Chuck some stuff in a pan.
- Stir it.
- Pour some stuff in the pan and reduce it.
- Cook the pasta.
Cooking really is very easy! To be honest even the drunkest of students could cook this.
Although remembering back to my student days the notion of cooking with alcohol rather than drinking it is absurd!
Duck Ragu With Bucatini Pasta
- 350 g Duck Meat Minced, leg is great for this, make sure you have the skin and fat too
- 1 Tbsp Olive Oil
- 1 Tsp Dried Thyme
- 2 Cloves Garlic Bashed
- 5 Juniper Berries
- 250 ml White Wine Go for something dry
- 400 ml Vegetable Stock
- 1 Orange Rind only
- 175 g Bucatini Pasta
- Salt To taste
- Pepper To taste but lots of it
- 50 g Parmesan Cheese Grated
- 10 g Fresh Parsley Chopped
- Heat the olive oil in a heavy based pan over a medium heat and when hot throw in the garlic and cook for 2 minutes.
- Afterwards turn the heat up to a medium high and throw in the duck mince followed by the dried thyme.
- Stir and cook until browned all over.
- Now pour in the white wine, vegetable stock and add the juniper berries and zest of orange.
- Bring this to a simmer and season with salt and pepper to taste before reducing the heat to low and allowing to simmer and reduce for 90 minutes.
- 10 minutes before this is cooked down and almost reduced to dry (although do not let completely dry) cook the bucatini pasta.
- Finally combine the pasta, duck ragu and most of the Parmesan and parsley, reserving a little for garnish.