Duck Ragu With Bucatini Pasta

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.

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.

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.

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.

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.

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.
  • Eat.

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!

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

Duck Ragu With Bucatini Pasta

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
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.

Ingredients

  • 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

Instructions

  1. 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.
  2. Afterwards turn the heat up to a medium high and throw in the duck mince followed by the dried thyme.
  3. Stir and cook until browned all over.
  4. Now pour in the white wine, vegetable stock and add the juniper berries and zest of orange.
  5. 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.
  6. 10 minutes before this is cooked down and almost reduced to dry (although do not let completely dry) cook the bucatini pasta.
  7. Finally combine the pasta, duck ragu and most of the Parmesan and parsley, reserving a little for garnish.

Notes

Inspired by Valeria Necchio, Veneto: Recipes From an Italian Country Kitchen

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1400 Total Fat: 73g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 42g Cholesterol: 221mg Sodium: 1467mg Carbohydrates: 96g Fiber: 17g Sugar: 25g Protein: 69g

Readers Comments

8 thoughts on “Duck Ragu With Bucatini Pasta”

  1. I am in love with duck. And bucatini is one of my favorite pastas. I have a place down the street that sells fresh and I love to go there. I totally need ot make this.

    • I love duck too, it is really affordable here so I cook with it all of the time, having a place selling fresh Buccatini sounds like my idea of heaven!

  2. wow Brian this is a new one for me I have never had duck can you believe it! You have given me a great reason to try it!

  3. This duck ragu sounds super delicious, and I love that you used to bucatini pasta instead of gnocchi. The presentation of the pasta dish is beautiful too, I can never get my pasta to look so pretty! Love the addition of orange rind too, it must add a lovely flavor to the overall dish.

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