Recipes

Rigatoni with Duck Ragù

1 Mins read
Scroll to recipe
Share
Rigatoni with Duck Ragù

Rigatoni with Duck Ragù

amanda

Equipment

  • Stainless Steel Skillet - Ideal for browning duck or sautéing vegetables as part of the ragu preparation.

  • Heavy-Duty Pot - Necessary for cooking rigatoni pasta al dente, ensuring it's perfectly textured and paired well with a hearty ragù.

  • Hand Mixer or Stand Mixer - Useful for preparing the bread crumb topping if chosen, allowing for even mixing of ingredients.

  • Chef's Knife (Amazon Kitchen Set) - A versatile tool essential for chopping vegetables and duck meat efficiently and safely.

  • Cutting Board (Amazon Kitchen Set) - Essential for preparing all components of the dish, ensuring clean cutting surfaces.

  • Pasta Roller (optional) - For those desiring homemade pasta or a specific shape that's not available in stores, though generally optional since store-bought rigatoni is typically used for recipes like this one.

  • Immersion Blender - Can be used to quickly puree ingredients if needed, although it might be less essential for traditional ragù preparation methods which rely on simmering rather than blending.

  • Measuring Cups and Spoons (Amazon Kitchen Set) - Essential for accurately measuring ingredients to ensure the perfect balance in the ragu sauce.

  • Digital Scale (optional, but helpful) - For precise measurements of liquids like water or wine used in cooking, although not strictly necessary for this recipe.

  • Cheese Grater (Amazon Kitchen Set) - Useful if a cheese is included in the recipe, though it's optional since traditional ragù doesn't typically call for it.

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 small onion, finely chopped

  • 3 garlic cloves, sliced

  • 1 teaspoon dried oregano

  • 1/4 teaspoon crushed dried red pepper

  • 1 (28-ounce) can whole peeled tomatoes, crushed, juice reserved

  • 4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded

  • 1 1/2 cups vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped

  • 1/2 cup sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

  • 1 pound rigatoni or ziti pasta

  • Grated Parmesan cheese

Instructions

1

Instruction 1

Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.
2

Instruction 2

Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *