Dish

Ragù all'anatra

Duck Ragù

Ragù all'anatra is made by slowly cooking duck legs with onions, carrots, celery, garlic, tomatoes, and red wine. The sauce is then simmered for several hours until the meat is tender and the flavors have melded together. This dish is typically served over pasta, such as pappardelle or tagliatelle. The sauce can also be used as a topping for polenta or served with crusty bread. Ragù all'anatra is a popular dish in Tuscany and other regions of Italy where duck is commonly consumed.

European cuisine› Mediterranean cuisine› Italian cuisine

Sauce› Meat-based Sauce

Origins and history

Ragù all'anatra has its roots in Tuscany, where duck hunting has been a tradition for centuries. The dish was originally made with other types of game meat, such as venison or hare, but duck became the most popular choice over time. Today, ragù all'anatra is a staple of Tuscan cuisine and is enjoyed throughout Italy.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for individuals with poultry or red meat allergies. The sauce contains red wine, so it may not be suitable for individuals who avoid alcohol.

Variations

There are many variations of ragù all'anatra, depending on the region and the cook. Some recipes call for the addition of pancetta or bacon, while others use different types of wine or spices. Some cooks also add a touch of cream or milk to the sauce to balance out the acidity of the tomatoes.

Presentation and garnishing

Ragù all'anatra should be served hot and garnished with freshly grated Parmesan cheese and chopped parsley. A drizzle of extra-virgin olive oil can also be added for extra flavor.

Tips & Tricks

To make the sauce even more flavorful, try marinating the duck legs in red wine and herbs overnight before cooking. Be sure to use a heavy-bottomed pot to prevent the sauce from burning, and stir frequently to prevent sticking. Leftover sauce can be frozen for up to 3 months.

Side-dishes

Ragù all'anatra is typically served over pasta, such as pappardelle or tagliatelle. It can also be served with polenta or crusty bread. A simple green salad or roasted vegetables make a great side dish.

Drink pairings

A full-bodied red wine, such as Chianti or Brunello di Montalcino, pairs well with ragù all'anatra. For a non-alcoholic option, try a sparkling water with a squeeze of lemon or lime.