This duck pasta recipe is a cozy dinner, yet fancy at the same time. It features a hearty sauce made of slow cooked duck with tomatoes and red wine. Serve it over your favorite pasta and you’ll get the perfect weekend dinner!
This Duck Pasta Recipe is:
- Cozy dinner, but fancy at the same time since we’re using duck.
- Easy to make and perfect when you have guests over.
- One-pot meal.
How to Make Duck Pasta – Slow Braised Ragu:
- First, sear the duck legs in a big pot, making sure each leg is browned. Set aside.
- Sauté the onion with the spices.
- Deglaze with red wine and add the remaining ingredients. Put the browned duck legs back into the sauce.
- Let it simmer on low heat for 2 hours.
- Shred the duck meat with 2 forks. It will be super tender and should shred easily. Put it back to the sauce.
- Serve over pasta and garnish with toppings.
What is the Best Cut of Duck for this Recipe?
I recommend to use duck legs. It’s the most tender part of the duck and perfect for a slow cooked ragu. You can also use a whole duck instead (cheaper option!) and use only the legs and breasts out of the whole duck. So, you’ll use 2 breasts and 2 legs instead. Please note that duck breasts are less tender.
What Type of Red Wine to Use?
Choose a wine that you will normally drink. I recommend a fruity red wine, such as Pinot Noir, Chianti or Merlot.
My Favorite Pasta Shapes for Duck Ragu
I simply love to use pappardelle or paccheri. They are ideal for sopping up creamy sauces.
What’s the Best Pot to Cook Duck Pasta Ragu?
Make sure you use a wide and tall pot with a lid. I recommend using a dutch oven pot (such as Le Creuset) if you have one.
Conservation
You can easily freeze the sauce for up to 3 months. If you have leftovers, simply keep them in an airtight container in the fridge for up to 5 days.
Duck Pasta (Slow Braised Ragu)
4
to 6 servings35
minutes2h20
This duck pasta recipe is a cozy dinner, yet fancy at the same time. It features a hearty sauce made of slow cooked duck with tomatoes and red wine. Serve it over your favorite pasta and you’ll get the perfect weekend dinner!
Ingredients
4 duck legs (non confit)*
1 big yellow onion, cut into cubes
4 garlic cloves, minced
1 tbsp of all purpose flour
1 tsp of ground cinnamon
½ tsp of ground cloves (or substitute for ground cinnamon)
2 tsp of dry oregano
1 cup of red wine*
1 ½ cups of chicken broth
1 can of diced tomatoes (796ml)
2 bay leaves
Pasta of choice: pappardelle or paccheri (500g)
Fresh parsley and parmesan cheese to garnish
Instructions
- Season the duck legs with salt and pepper on both sides.
- In a big pot (dutch oven) on medium heat, sear 2 duck legs for about 3-4 minutes on each side (starting with the skin side first), making sure you don’t touch them while they cook. Repeat with the 2 remaining duck legs. Set aside on a plate. Discard duck fat from the pot* (see notes).
- Add diced onion and sauté for 5-6 minutes. Add garlic, flour, cinnamon, ground cloves and oregano. Stir for 1 minute. Season well.
- Deglaze with red wine. Add the chicken broth, tomatoes and bay leaves. Stir well. Add seared duck legs into the sauce. Bring to a boil and reduce to low heat.
- Cover with a lid and let it simmer on low heat for 2 hours, stirring every 30 minute or so.
- Remove cooked duck legs on a plate or a cutting board. With 2 forks, gently shred the meat and remove the bones. Discard bay leaves from the sauce. Put back the shredded meat into the sauce and mix well. Bring to a gentle simmer and reduce heat. Season to your preference.
- Cook the pasta according to the instructions (I suggest 1 minute less – they will continue to cook in the sauce). Reserve 1 cup of pasta water.
- Transfer the cooked pasta directly into the sauce. Cook for 1-2 minutes more and stir well. Add some pasta water if needed.
- Serve the pasta in a bowl or a plate. Garnish with fresh chopped parsley, parmesan cheese and a drizzle of olive oil.
Notes
- Duck legs: I recommend to use duck legs. It’s the most tender part of the duck and perfect for a slow cooked ragu. You can also use a whole duck instead (cheaper option!) and use only the legs and breasts out of the whole duck. So, you’ll use 2 breasts and 2 legs instead. Please note that duck breasts are less tender.
- Red wine: Choose a wine that you will normally drink. I recommend a fruity red wine, such as Pinot Noir, Chianti or Merlot.
- Duck fat: transfer to an airtight container and keep in the fridge. Use it instead of butter in your favorite recipes, such as roasted veggies!
