Venetian Duck Ragu Recipe

Square image of a shredded Venetian duck ragu served with rigatoni pasta in a mottled dark blue pasta bowl

Venetian Duck Ragu Recipe

It is difficult to believe the depth of flavour in this simple Italian duck ragu. You will be amazed at just how much punch this simple recipe packs with so few ingredients. You even get instructions for slow cooker, stove top and Instant Pot.

Course Main Course

Cuisine Anglo Italian

Keyword braised duck ragu, duck leg ragu, duck pasta, duck ragu, venetian duck ragu

Prep Time 5

Cook Time 4 10

Total Time 4 15

Servings Servings

Calories 676kcal

Author Brian Jones

Ingredients

2 Duck Legs
1 Small Onion 100g
1 teaspoon Dried Rosemary
2 Cloves Garlic
6 Juniper Berries
12 Black Peppercorns
250 ml Chicken Stock 1 Cup
1 Orange
2 tablespoon Tomato Puree
250 ml Red Wine 1 Cup
¼-½ teaspoon Salt (plus extra for cooking the pasta)
¼ teaspoon Black Pepper
1 tablespoon Oil
175 g Dried Pasta 6oz
30 g Grated Parmesan ⅓ Cup

Instructions

Stove Top Instructions:

Heat a 28cm or 11" frying pan or skillet over a medium-high heat, and when hot, add the oil.
Season the duck legs with salt and then place them in the pan and colour on both sides. This should take around 6-8 minutes.
Cut the onion into a 3-4 mm (⅛-¼") dice whilst the duck is browning.
Remove the duck legs and set aside.
Drain off most of the fat and then return the pan to a medium heat.
Bash the garlic with the side of a knife, peel off the paper and add to the pan with the diced onion and cook for 5-6 minutes.
Turn the heat up to high and add the red wine, scraping the bottom of the pan to release any crispy bits.
Reduce the wine by a third and then reduce the heat to medium-low, then pour in the chicken stock and add the tomato puree.
Add the peppercorns, juniper berries, orange zest, and rosemary and return the duck to the pan along with any resting juices. Add a lid and cook slowly for 90 minutes.
Remove the duck and shred the flesh, discarding the skin.
Strain the cooking liquid and skim off the fat, then return the cooking liquid to a hot pan and reduce it by half.
Add the duck meat and stir.
Cook the pasta as per the instructions.
Mix together the pasta with the ragu and Parmesan cheese
Add in 1-2 tablespoons of the cooking liquid to help form a coating for the pasta.

Slow Cooker Instructions:

Heat a pan over a medium heat, and when hot, add the oil.
Season the duck legs with salt and then place them in the pan and colour on both sides. This should take around 10 minutes.
Cut the onion into a 3-4 mm (⅛-¼") dice whilst the duck is browning.
Transfer the duck legs to a slow cooker.
Drain almost all of the fat from the pan you seared the duck in.
Return the pan to a medium heat. Bash the garlic with the side of a knife, peel off the skin and add to the pan with the diced onions and cook for 5-6 minutes.
Add the rosemary, orange zest, juniper berries and black peppercorns to the slow cooker.
After 5-6 minutes, turn the heat up under the onions and pour in the red wine.
Reduce by a third and then stir in the chicken stock and tomato puree.
Pour this over the duck in the slow cooker and cook on low for 4-5 hours or high for 2½ - 3 hours on high.
Remove the duck and shred the flesh, discarding the skin.
Strain the cooking liquid and skim off the fat.
Add the cooking liquid to a hot pan and reduce it by half.
Add the duck meat and stir.
Cook the pasta as per the instructions.
Mix together the pasta with the ragu and Parmesan cheese
Add in 1-2 tablespoons of the cooking liquid to help form a coating for the pasta.

Instant Pot Instructions:

Put the IP in saute mode and when hot, add the oil.
Season the duck legs with salt and then place them in the IP and colour on both sides. This should take around 10 minutes.
Cut the onion into a 3-4mm (⅛-¼") dice whilst the duck is browning
Remove the duck and drain off all but a scant coating of oil from the IP.
Bash the garlic with the side of a knife, peel off the skin and add to the pot with the diced onions and cook for 5-6 minutes.
Pour in the red wine and reduce by a third.
Add the rosemary, orange zest, juniper berries and black peppercorns.
Stir in the chicken stock and tomato puree, and add the duck legs.
Seal the lid and cook under high pressure for 30 minutes, and allow to sit for 10 minutes before releasing the remaining pressure.
Remove the duck, shred the flesh and discard the skin.
Strain the cooking liquid and skim off the fat.
Place the IP in saute mode again, and when hot, return the strained cooking liquid and reduce by half.
Add the duck meat and stir.
Cook the pasta as per the instructions.
Mix together the pasta with the ragu and Parmesan cheese
Add in 1-2 tablespoons of the cooking liquid to help form a coating for the pasta.

Nutrition