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Duck Ragu à la Italiana

Prep 10 minutes | Cook 35 minutes | Advanced | Serves 4 | Italian

This rich and savory Duck Ragu captures the heart of Italian comfort food with a touch of luxury. Combining slow-simmered duck, robust red wine, and al dente pasta, this dish is perfect for cozying up and savoring life's finer moments.

Method

1. Step 1: Preheat your oven to 375°F (190°C). Season the duck breasts with salt and pepper.
2. Step 2: In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the duck breasts skin-side down until golden and crisp, about 5 minutes. Flip and sear the other side for 2 minutes. Remove and set aside.
3. Step 3: In the same skillet, add onion, carrot, and celery, cooking until softened. Stir in garlic and cook for another minute.
4. Step 4: Add tomato paste and cook for 2 minutes. Pour in the red wine, scraping up brown bits. Let it reduce by half.
5. Step 5: Add the canned tomatoes, thyme, bay leaf, and return the duck breasts to the skillet. Cover with lid and transfer to the oven. Cook for 20 minutes.
6. Step 6: Meanwhile, cook pasta according to package instructions. Reserve 1 cup of pasta water.
7. Step 7: Remove duck from the oven, shred the meat, and return it to the sauce. Simmer and thicken with pasta water if needed. Adjust seasoning.
8. Step 8: Toss the cooked pasta with the ragu sauce. Serve with freshly grated Parmesan.

Serving suggestion

Crusty Italian bread

Chianti Classico