Harvest Duck Ragu

Harvest duck ragu


  • 2

    1-1/2 cups Onion, chopped

  • 3

    1 cup Crimini Mushrooms, finely chopped

  • 4

    3 Cloves Garlic, minced

  • 5

    1 Tbsp. Fresh Ginger, minced

  • 6

    2 Tbsp. Tomato Paste

  • 7

    1/2 cup Red Wine

  • 8

    1 cup Tomatoes, crushed

  • 9

    1 cup Chicken Stock

  • 10

    2 one-inch wide strips Orange Zest

  • 11

    1 Star Anise

  • 12

    1/2 tsp. Ground Cinnamon

  • 13

    1/8 tsp. Freshly Ground Nutmeg

  • 14

    1 tsp. Kosher Salt, plus more for seasoning duck

  • 15

    1 lb. Fresh Egg Fettucini

  • 16

    1/4 cup Freshly Chopped Flat-Leaf Parsley, plus extra to garnish

  • 17

    1/4 cup Grated Pecorino Cheese, plus extra to garnish


  • 1

    Begin by heating a dutch oven over medium-high heat. Season the duck legs lightly with kosher salt. Brown the duck legs, turning once, until deep golden brown all over, about 6 minutes. Remove the duck to a small plate.

  • 2

    Reduce the heat to medium and add the onion and mushrooms. Cook, stirring occasionally, until tender and golden. Add the garlic, ginger, and tomato paste, and cook, stirring constantly, for 1 minute.

  • 3

    Add the wine, bring to a simmer, and reduce by half.

  • 4

    Add crushed tomatoes, chicken stock, orange zest, star anise, cinnamon, nutmeg and salt. Nestle the duck into the pan, bring to a simmer, reduce heat, and cover. Braise duck, stirring occasionally until meat is tender and the leg-thigh joint is very loose, about 2-3 hours.

  • 5

    Remove the duck from the braise and cool slightly, leaving the braising liquid simmering, uncovered, to further reduce. De-fat the braising liquid, either with a spoon or, if you are making ahead, by chilling the liquid and lifting off most of the solid fat.

  • 6

    Remove skin and bones from duck and shred the meat into small pieces. Return the meat to the liquid, and return to a simmer.

  • 7

    Cook the pasta in boiling salted water until al dente, about 2-3 minutes. Drain well, reserving 1/2 cup of cooking liquid, then add to the pan of ragu, along with the parsley and pecorino. Toss to combine, adding pasta water if needed to loosen the sauce.

  • 8

    Serve the combined ragu and pasta warm, garnished with parsley and a touch of extra pecorino.

Rich with duck, woodsy with mushrooms, and fragrant with spices, this delicious braise sings with the flavors of fall.

Prep Time: 10
Cook Time: 2.5hr - 3.5hr
Ready Time: 3 Hours
Servings: 4-6