How to make Venetian duck ragù

Roberta D’Elia, head pasta chef at Pasta Evangelists, shows how to make traditional duck ragù from the Veneto region in Northern Italy. This video will take you through the list of aromatic ingredients followed by a detailed step-by-step guide on the cooking method, with tips on variations, for attaining the best result for this mouth-watering recipe. Roberta will also guide you on which pasta shapes pair perfectly with this delicious Venetian dish.

Ingredients
• 4 duck legs, (skin on) or 2 duck breast (skin off)
• 800g tinned chopped tomatoes
• 500ml chicken stock
• 300ml good red wine - Barolo or Chianti both work well. *Chef Roberta loves using red wine for the rich dark colour, however, white wine is also perfect for this recipe.
• 1 clove garlic, minced
• 80g onion, finely chopped
• 80g carrot, finely chopped
• 80g celery, finely chopped
• 2 tsp ground cinnamon
• Handful sage leaves, finely chopped
• 2 bay leaves
• 1 tbsp extra virgin olive oil
• Salt & pepper to taste
• 400-600g pasta of your choice

Check out our blog for more information on how to make Venetian duck ragù: https://pastaevangelists.com/blogs/bl...

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