Bigoli with Duck Ragu

Name: Bigoli with Duck Ragu
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 794 grams can) tomatoes, peeled whole; 1 medium carrot, peeled and finely chopped; 1 stalk celery, chopped into 1/4-inch dice; 237 milliliters chicken stock; 57 grams dried porcini mushrooms; 4 duck legs and thighs, skinless; 4 eggs; 2 cloves garlic, peeled and thinly sliced; 118 milliliters warm milk, with 2 tablespoons butter melted in; 1 medium Spanish onion, chopped into 1/4-inch dice; 227 grams red wine (Chianti preferred); 4 servings Salt and freshly ground black pepper; 4 Tbsps virgin olive oil; 946 milliliters whole wheat flour, plus a little more for bench flour

Bigoli with Duck Ragu might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains approximately 75g of protein, 43g of fat, and a total of 1184 calories. This recipe covers 52% of your daily requirements of vitamins and minerals. If you have duck legs and thighs, virgin olive oil, wine, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Wash the duck legs and remove all fat. Pat dry.

Ingredients you will need

Duck Leg

In a heavy-bottomed casserole or Dutch oven, heat the olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the duck legs and cook until brown on all sides and remove, about 10 to 12 minutes.

Ingredients you will need

Duck Leg

Add the onion, carrot, garlic and celery and cook until softened, about 7 to 9 minutes.

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Carrot

Celery

Garlic

Onion

Add the wine, tomatoes, chicken stock and dried mushrooms and bring to a boil.

Ingredients you will need

Dried Mushrooms

Chicken Stock

Tomato

Wine

Add the duck legs and return to a boil, lower the heat, cover and allow to simmer for 1 hour.

Ingredients you will need

Duck Leg

Remove the duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Duck Leg

Meat

Equipment you will use

Pot

Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook bigoli until "al dente", about 8 to 9 minutes.

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Water

Salt

Equipment you will use

Pot

Heat the sauce, drain pasta and toss in pan. Toss to coat and serve immediately.

Ingredients you will need

Pasta

Sauce

Equipment you will use

Frying Pan

To make the dough: Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and milk mixture. Using a fork, beat together the eggs and milk mixture and begin to incorporate the flour starting with the inner rim of the well.

Ingredients you will need

Dough

All Purpose Flour

Egg

Milk

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap

To make the Bigoli: Knead dough until smooth and tight, and let rest 20 minutes.

Ingredients you will need

Dough

Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.

Ingredients you will need

Pasta

Cut the dough into 6 pieces, and run each piece through a meat grinder set to the smallest extrusion size. As the pasta exits, cut it into 12-inch pieces and immediately dust with flour.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Meat

Equipment you will use

Meat Grinder