Looking for a dish that feels like a warm hug on a plate?

This duck ragu pasta is your answer.

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With succulent, slow-cooked duck simmered in a rich, aromatic tomato sauce and paired with hearty pasta, this recipe delivers comfort and flavor in every bite.

It’s the perfect meal for cozy evenings or when you want to impress without the stress.

Ingredients

• 1 tbsp olive oil
• 4 duck legs
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground cinnamon
• 2 tsp plain flour
• 250ml red wine
• 2 cans (400g each) chopped tomatoes
• 1 chicken stock cube (dissolved in 250ml water)
• 3 sprigs fresh rosemary, leaves chopped
• 2 bay leaves1 tsp sugar
• 2 tbsp milk
• 600g paccheri or pappardelle pasta
• Grated Parmesan cheese (for serving)

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Instructions

Step 1: Prepare the Duck

• Heat the olive oil in a large pan over medium-high heat.
• Add the duck legs and cook them until they’re browned on all sides.
• This should take about 10 minutes.
• Once browned, remove the duck legs from the pan and set them aside on a plate.
• In the same pan, add the chopped onions.
• Cook them for about 5 minutes until they start to soften.
• Add the crushed garlic and cook for another minute.
• Stir in the ground cinnamon and flour.
• Cook for another minute to combine everything.

Step 2: Make the Ragu

• Return the browned duck legs to the pan.
• Pour in the red wine and stir to combine.
• Add the chopped tomatoes, chicken stock, rosemary leaves, bay leaves, sugar, and some salt and pepper to taste.
• Bring everything to a simmer.
• Then, reduce the heat, cover the pan with a lid, and let it cook gently for 2 hours.
• Stir occasionally.

Step 3: Finish the Duck and Pasta

• After 2 hours, carefully remove the duck legs from the pan.
• They’ll be very tender, so handle them gently.
• Discard the skin and bones, then shred the meat with two forks.
• Return the shredded duck meat to the pan and stir in the milk.
• Simmer the sauce, uncovered, for another 10-15 minutes while you cook the pasta.

Step 4: Cook the Pasta

• Cook the pasta according to the package instructions.
• Before draining, save a cup of the pasta cooking water.
• Drain the pasta and add it to the ragu.
• Stir well to coat the pasta with the sauce.If the sauce looks too dry, add a splash of the reserved pasta water and stir to combine.
• Serve your duck ragu pasta with a generous sprinkle of grated Parmesan cheese on top.

FAQs

Can I use a different type of meat instead of duck?

Yes, you can substitute duck with chicken thighs or beef. Just adjust the cooking time accordingly, as different meats may require different cooking durations.

What if I don’t have paccheri or pappardelle pasta?

You can use any type of pasta you have on hand, such as penne, rigatoni, or fettuccine. Just be sure to adjust the cooking time based on the pasta you choose.

Quick and Easy Italian Duck Ragu

This duck ragu pasta combines tender, slow-cooked duck in a rich tomato sauce with hearty pasta for a comforting and satisfying meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 2 hours hours 45 minutes minutes

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 4 duck legs
• ▢ 2 onions finely chopped
• ▢ 2 garlic cloves crushed
• ▢ 2 tsp ground cinnamon
• ▢ 2 tsp plain flour
• ▢ 250 ml red wine
• ▢ 2 cans chopped tomatoes (400g each)
• ▢ 1 chicken stock cube (dissolved in 250ml water)
• ▢ 3 sprigs fresh rosemary leaves chopped
• ▢ 2 bay leaves
• ▢ 1 tsp sugar
• ▢ 2 tbsp milk
• ▢ 600 grams paccheri or pappardelle pasta
• ▢ Grated Parmesan cheese (for serving)

Instructions

Prepare the Duck

1. Heat the olive oil in a large pan over medium-high heat.

   Add the duck legs and cook them until they’re browned on all sides.

   This should take about 10 minutes.

   Once browned, remove the duck legs from the pan and set them aside on a plate.

   In the same pan, add the chopped onions.

   Cook them for about 5 minutes until they start to soften.

   Add the crushed garlic and cook for another minute.

   Stir in the ground cinnamon and flour.

   Cook for another minute to combine everything.

Make the Ragu

1. Return the browned duck legs to the pan.

   Pour in the red wine and stir to combine.

   Add the chopped tomatoes, chicken stock, rosemary leaves, bay leaves, sugar, and some salt and pepper to taste.

   Bring everything to a simmer.

   Then, reduce the heat, cover the pan with a lid, and let it cook gently for 2 hours.

   Stir occasionally.

Finish the Duck and Pasta

1. After 2 hours, carefully remove the duck legs from the pan.

   They’ll be very tender, so handle them gently.

   Discard the skin and bones, then shred the meat with two forks.

   Return the shredded duck meat to the pan and stir in the milk.

   Simmer the sauce, uncovered, for another 10-15 minutes while you cook the pasta.

Cook the Pasta

1. Cook the pasta according to the package instructions.

   Before draining, save a cup of the pasta cooking water.

   Drain the pasta and add it to the ragu.

   Stir well to coat the pasta with the sauce.If the sauce looks too dry, add a splash of the reserved pasta water and stir to combine.

   Serve your duck ragu pasta with a generous sprinkle of grated Parmesan cheese on top.

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