duck ragù with spinach pasta

Duck/Goose

Duck ragù with spinach pasta

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Inspired by Italy’s Veneto region Antonio Favuzzi created his own twist on the traditional duck ragù. He takes this melt-in-your-mouth dish a step further by using spinach in the pasta and crumbling crispy duck skin on top. Perfection.

Ingredients

2kg British free-range whole duck

200ml ruby port

200ml red wine

3 shallots

1 large carrot

1 celery stick

1 medium onion

3 garlic cloves, peeled

Small bunch fresh rosemary

Small bunch fresh thyme, leaves picked

Small handful fresh sage leaves

1 tsp dried marjoram or oregano

3 dried juniper berries

150g passata

60g grana padano, finely grated, plus extra to serve

Bunch fresh basil or marjoram, leaves picked, to serve

For the pasta

150g spinach and/or green swiss chard leaves (trimmed weight)

150g ‘00’ pasta flour, plus extra for dusting

150g fine semolina

3 medium free-range eggs, plus 1 egg yolk if needed

Directions

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