The city of Venice is one defined by its heritage - from the grand Byzantine architecture that rises from the landscape, to its canals and waterways. A direct path to the Adriatic Sea, echoes of the Ottoman Empire ring throughout the city. Venice’s Middle Eastern heritage endures in its modern cuisine, too: spices like cinnamon, saffron, and nutmeg are commonplace in Venetian cooking. Few dishes are more emblematic of this heritage than the classic Venetian duck ragù, which blends rich duck meat with wine, bay leaf, and exotic herbs and spices.
As is often the case in Italy, the origin of duck ragù is disputed. Some suggest the dish was the brainchild of Catherine de’ Medici in the sixteenth century, who sought to take advantage of the abundance of birds that lived on the River Arno in Tuscany. However, most regard this dish as quintessentially Venetian. Indeed, duck had long been domesticated during the days of the Republic of Venice, and an early iteration of this ragù was commonly enjoyed with bigoli pasta. While many Venetian restaurants still honour this traditional pairing, we relish this ragù most when paired with thick ribbons of pappardelle.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semolina, WHEAT Flour, EGG, Rice Flour
Tomato, Duck Leg (26%), CELERY, Carrots, Onion, Olives (3%), White Wine (SULPHITES), Chicken Stock (contains CELERY seeds), Garlic, Sugar, Mint, Salt, Extra Virgin Olive Oil, Black Pepper, Bay Leaf
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
RECIPE CARD
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
NUTRITION
Calories per serving: 642kcal
Following nutritional information is per 100g:
- Energy 806kJ
- Calories 193kcal
- Fat 4.6g
- Of which saturates 1.5g
- Carbohydrates 25.7g
- Of which sugars 2.0g
- Protein 11.5g
- Salt 0.6g