Rigatoni with Duck Ragù
A luxurious pasta dish combining tender shredded duck meat with a rich tomato sauce, complemented by vegetables and crispy duck skin cracklings. This hearty Italian-inspired meal transforms leftover duck into an elegant ragù that's perfectly paired with rigatoni.
Ingredients
- •3 tablespoons extra-virgin olive oil
- •1 small onion
- •3 cloves garlic
- •1 teaspoon dried oregano
- •¼ teaspoon crushed dried red pepper
- •1 can whole peeled tomatoes
- •4 legs duck legs
- •1½ cups reserved vegetables
- •½ cup reserved sauce
- •1 pound rigatoni or ziti pasta
- •½ cup Grated Parmesan cheese
Cooking Instructions
- 1.
Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.
15 min
- 2.
Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.
20 min