It's a rich and flavorful sauce, typical of Tuscan and Venetian tradition. Duck meat, slowly cooked with aromatic herbs and a basic sauté, develops an intense and enveloping flavor. Perfect for dressing pappardelle or tagliatelle, it's an ideal dish for special occasions
Wash the ducks thoroughly under running water and debone them to obtain the meat
Tip:
I used 3 teal ducks, which are small ducks; the important thing is to get about 600 g of meat
2
Place the duck carcasses in a pot, add a bit of salt, and simmer over low heat for about two hours to make a broth, then strain it and set it aside
3
Chop the duck meat finely with a knife and set it aside
4
Peel and finely chop the onions and carrots, then sauté them in a pan with plenty of olive oil
5
Add the meat and sear it over high heat, deglazing with white wine
6
Add some broth, a bit of salt, the juniper berries, bay leaves, and tomato paste, and let it cook for two hours over low heat with a lid, stirring occasionally
7
At the end of cooking, remove the bay leaves, increase the heat and let the ragù reduce slightly without the lid, then adjust the salt if needed
Cost
Duck ragù is relatively expensive because duck meat is more refined and less common than other ragù meats. However, a single preparation yields generous portions, making it cost-effective for special lunches or dinners
Health
Duck is rich in protein and iron, but also fattier compared to other white meats. When consumed in moderation as part of a balanced diet, it can offer nutritional benefits without being overly heavy
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