Bigoli with Duck Ragu

Bigoli with Duck Ragu
Photo by Melissa Pellegrino and Mattew Scialabba

Ingredients

  • ½ cup whole milk, warmed
  • 5-¾ cups whole-wheat flour
  • 4 eggs, at room temperature
  • ½ cup Marsala wine
  • One 28-oz. can whole plum tomatoes, chopped
  • 1 Tbs. chopped flat leaf parsley plus 1 sprig
  • 2 Tbs. extra-virgin olive oil
  • + 14 more ingredients
    • Freshly ground black pepper
    • 1 medium onion, cut into fine dice
    • 3 Tbs. unsalted butter, melted
    • 1 stalk celery, cut into fine dice
    • 3 bay leaves
    • 3 sprigs thyme
    • Kosher salt
    • 3 sprigs rosemary
    • 1 carrot, cut into fine dice
    • 1 tsp. ground cinnamon
    • 1 cup white wine
    • One 5-lb. whole duck
    • 1 lb. ground duck breast, including skin
    • 10 sage leaves

Heat the oven to 450°F. Wash and pat dry the duck. Season the duck inside and outside with salt and pepper. Place 2 bay leaves, 2 sprigs thyme, 2 sprigs rosemary, and sage in the cavity of the duck. Tie up the legs, and place duck in a roasting pan. Prick the duck all over (top and bottom) with a...

View full recipe at Fine Cooking

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