Ragu Alla Veneziana (Venetian Duck Ragu)

Recipe by Member 610488
READY IN: 3hrs 5mins




  • Heat the oil in a 6-quart Dutch oven or other heavy-duty pot over medium-high heat.
  • Season both sides of the duck legs and thighs with salt and pepper and arrange them in the pot, skin side down.
  • Sear until the skin is browned and crisp (7 minutes). Using tongs, turn the legs over and brown the other sides (2-3 minutes).
  • Transfer the duck to a deep platter. Pour off all but about 1 tbsp of the rendered fat and discard or save for another use.
  • Reduce the heat to medium low. Put the celery, garlic, onion, carrot, sage, and bay leaf in the pot. Cook, stirring frequently, until the vegetables are softened (7-8 minutes).
  • Pour in the wine and increase the heat to high. Cook at a lively simmer for 2 minutes and then reduce the heat to medium.
  • Stir in the tomatoes with their juice and 1/2 cup of the broth. Return the duck to the pot and bring the liquid to a boil.
  • Reduce the heat to medium low or low to maintain a gentle simmer. Cover the pot and simmer until the meat is fork-tender (1 1/2-2 hours).
  • Remove the duck from the pot and set aside until cool enough to handle.
  • Skim the excess fat from the top of the sauce with a large spoon. If the sauce seems thin, continue simmering until flavorful and thickened to a saucy consistency.
  • Discard the duck skin and shred the meat. Add the shredded meat to the sauce, along with the other 1/2 cup of broth.
  • Let the sauce simmer gently for 15 minutes. Discard the garlic and bay leaf. Season to taste with salt and pepper.
  • While the sauce is simmering, bring a large pot of well-salted water to a boil over high heat. Cook the pasta until al dente.
  • Reserve about 1 cup of the cooking water and then drain the pasta. Return the pasta to the pot and toss it with some of the ragu, adding a little cooking water if it seems dry.
  • Serve the pasta with more ragu spooned over the top, garnished with freshly grated Parmigiano-Reggiano.