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.
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.
Apparently, you are more likely to see this duck ragu served over gnocchi. 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 evapouration 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. In summary, chuck some stuff in a pan, stir it, pour some stuff in the pan and then let it reduce before cooking pasta.
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!