Bigoli Con Anatra Recipe

Preparation and Cooking

1. 1

   Prepare the Duck Ragu

   In a large pot, heat olive oil over medium heat. Add the duck legs and brown on all sides. Remove the duck and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5-7 minutes.

3. 3

   Deglaze with Wine

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer until reduced by half.

4. 4

   Add Broth and Duck

   Return the duck legs to the pot. Add chicken broth, tomato paste, and bay leaves. Bring to a boil, then reduce heat and simmer for about 1.5 hours or until the duck is tender.

5. 5

   Shred Duck Meat

   Remove the duck legs from the pot and shred the meat, discarding the bones and skin. Return the shredded meat to the sauce.

6. 6

   Cook Bigoli Pasta

   In a separate pot, cook the bigoli pasta according to package instructions until al dente. Drain and reserve some pasta water.

7. 7

   Combine Pasta and Ragu

   Add the cooked bigoli to the duck ragu, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

8. 8

   Serve

   Season with salt and black pepper to taste. Serve hot, topped with grated Parmigiano Reggiano.