The King of Ragu! Duck Ragu with Tagliatelle! | Tagliatelle al ragu d'anatra

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a more budget-friendly cheese.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is usually cheaper.

Heat olive oil in a large pot over medium heat until shimmering.

Season duck legs with salt and black pepper, then add to the pot skin-side down.

Sear duck legs until golden brown, about 5-7 minutes, then flip and brown the other side.

Remove duck legs and set aside; add onion, carrot, and celery to the pot.

Sauté vegetables until softened, about 4-5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in red wine and scrape up any browned bits from the bottom of the pot.

Add chicken stock, bay leaves, and thyme; return duck legs to the pot.

Bring to a simmer, then cover and cook on low heat for 1.5-2 hours until duck is tender.

Remove duck legs, shred the meat, and discard bones and skin.

Cook tagliatelle in salted boiling water until al dente, according to package instructions.

Drain pasta and add to the pot with the duck sauce; toss to combine.

Serve topped with freshly grated parmesan cheese and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens