Bigoli al sugo d'anitra (Bigoli al sugo d'arna)

Introduce the dish and chef Maurizio.

Prepare the dough for bigoli by mixing 300 g of semola with a bit of flour and 2 eggs.

Add a pinch of salt and a splash of white wine to the dough mixture.

Mix the ingredients until combined.

Pass the dough through a torcio (a pasta extruder) to shape the bigoli.

Cut the bigoli from the torcio and set them aside.

Prepare the ragù by removing the breast and fat from the duck.

Cut the duck into small squares.

Heat extra virgin olive oil in a pan and add chopped carrot, celery, onion, and a head of garlic.

Add a bit of thyme, rosemary, and sage to the pan and sauté briefly.

Add the previously prepared duck meat and carcass to the pan.

Make a broth with celery, onion, and carrot using the duck carcass.

Cook the ragù for an hour, adding broth as needed.

Cook the bigoli in the duck broth along with the carcass.

Incorporate the duck heart and liver into the ragù for added flavor.

Once the ragù thickens, let it cook for another half hour.

Combine the cooked bigoli with the ragù and let them absorb the flavors.

Equipment Needed

Spice Level:

Allergens