Bigoli al ragu' d'anitra - Ristorante Enoteca della Valpolicella -

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

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add the duck to the pot and brown on all sides, about 8-10 minutes.

Pour in red wine and scrape the bottom of the pot to deglaze, cooking until reduced by half.

Add chicken broth, bay leaves, thyme, salt, and black pepper; bring to a simmer.

Cover and cook on low heat for 1.5-2 hours until the duck is tender.

Remove the duck from the pot and let cool slightly; shred the meat from the bones.

Return the shredded duck to the pot and simmer for an additional 15 minutes.

Meanwhile, cook bigoli pasta in salted boiling water until al dente, about 8-10 minutes.

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

Serve hot, garnished with grated parmesan cheese and chopped parsley.

Spice Level:

Allergens