Bigoli With Duck Ragu
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Bigoli With Duck Ragu
Last updated 6/12/2012 12:58:34 AM. Recipe ID 21362. Report a problem with this recipe.
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      Title: Bigoli with duck ragu
 Categories: Molto
      Yield: 4 Servings
      1    Recipe bigoli
           Duck ragu sauce:
      4    Duck legs and thighs, skin
      4 tb Virgin olive oil
      1 md Spanish onion, chopped into
    1/4    -inch dice
      1 md Carrot, peeled and finely
      2    Cloves garlic, peeled and
           Thinly sliced
      1    Stalk celery, chopped into
    1/4    -inch dice
      8 oz Red wine (Chianti preferred)
      1 lb Canned tomatoes, peeled
      1 c  Chicken stock
      1 oz Dried porcini mushrooms
  To prepare ragu:
  Wash duck legs and remove all fat. Pat dry.
  In a thick bottomed casserole or Dutch oven, heat olive oil until
  smoking. Add duck legs and cook until brown on all sides and remove,
  about 10 to 12 minutes.  Add onion, carrot, garlic and celery and
  cook until softened, about 7 to 9 minutes.  Add wine, tomatoes,
  chicken stock and dried mushrooms and bring to a boil. Add duck legs
  and return to boil, lower heat, cover and allow to simmer for 1 hour.
  Remove duck legs and allow to cool.  Pull all meat off the bones and
  return to the pot without the bones. Simmer uncovered for 30 minutes,
  or until quite thick. Season with salt and pepper and set aside.
  To prepare dish:
  Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook
  bigoli until al dente, about 8 to 9 minutes.  Heat sauce, drain pasta
  and toss in pan.  Toss to coat and serve immediately.
  Yield: 4 servings

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Recipe ID 21362 (Apr 03, 2005)

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