In Italy, the origin of this ragù is, as always, disputed. Some believe that duck was first used in the sixteenth century by Catherine de’ Medici who, thanks to her mixed Italian and French heritage, was said to be open to culinary adventurism. Tuscany's River Arno was home to plenty of birds, and so her idea, it is rumoured, was to make a ragù out of them.
Duck ragù today, however, is known as a quintessential dish of the Venetian islands and one of the few meat dishes of a region famed for its seafood. Duck legs are the most flavoursome part of the bird and have a deeper, richer flavour than breast meat. Like any good ragù, this version is a labour of love: after gently searing the meat to lock in the flavour, we slow-cook for hours with aromatics including rosemary to enhance the gaminess of the duck. We serve the ragù over beautiful nests of artisan pappardelle and top with tangy Parmigiano cheese.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Duck, Tomato, Onion, Garlic, Extra Virgin Olive Oil, Basil, Salt, Pepper, Celery, Taggiasche Olives, Peppercorns
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Find recipe card here.
Pappardelle with a Venetian Duck Ragù & Parmesan
|Venetian Duck Ragù||155g||255kCal|
Please note the above nutritional guidance is based on our estimates only.