Garganelli with Duck Ragu

Name: Garganelli with Duck Ragu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 can peeled whole plum tomatoes; 1 medium carrot, finely chopped; 1 celery stalk, cut into 1/4-inch dice; 237 milliliters chicken stock; 473 milliliters dry red wine, preferably Sangiovese di Romagna; 4 duck legs and thighs, skinned; 4 eggs; 828 milliliters flour; 2 garlic cloves, thinly sliced; 59 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 1 medium Spanish onion, cut into 1/4-inch dice; 4 servings Parmigiano-Reggiano cheese, for grating; 4 whole fresh sage leaves; 4 servings Salt and pepper

Garganelli with Duck Ragu might be a good recipe to expand your main course repertoire. One portion of this dish contains roughly 78g of protein, 48g of fat, and a total of 1252 calories. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have canned tomatoes, eggs, olive oil, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Wash the duck pieces, remove all visible fat and set aside for cicciolli. Pat dry.

Ingredients you will need

Whole Duck

In a thick-bottomed casserole or Dutch oven, heat the olive oil until almost smoking over medium-high heat. Season the duck pieces with salt and pepper and cook until brown on all sides, 10 to 12 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Duck

Equipment you will use

Dutch Oven

Remove the duck pieces to a plate and add the onion, carrot, garlic, celery, and sage to the casserole and cook over low heat until softened, 7 to 9 minutes.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Whole Duck

Sage

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

Ingredients you will need

Chicken Stock

Tomato

Wine

Add the duck pieces, then lower the heat, cover, and simmer for 1 hour.

Ingredients you will need

Whole Duck

Remove the duck pieces, and when cool enough to handle pull all meat off the bones. Return the meat to the pot and simmer uncovered 30 minutes, or until quite thick. Season with salt and pepper and set aside.

Ingredients you will need

Salt And Pepper

Whole Duck

Meat

Equipment you will use

Pot

Divide the prepared pasta dough into 3 evenly-sized balls.

Ingredients you will need

Pasta Dough

Roll each ball out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Pasta

Roll

Cut the pasta into 2-inch squares, and roll each square around a dowel, corner to corner, to form quills.

Ingredients you will need

Pasta

Roll

Place the garganelli on a sheet tray dusted with semolina, cover with a damp towel and set aside.

Ingredients you will need

Semolina

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a 12 to 14-inch saute pan, place enough ragu to coat but not overwhelm the pasta and toss over medium heat to heat through.

Ingredients you will need

Pasta

Equipment you will use

Frying Pan

Drop the garganelli in the boiling water and cook 2 minutes, until tender yet al dente.

Ingredients you will need

Water

Drain the pasta, reserving the water, and add the pasta to the ragu. Toss over high heat 2 minutes to coat, adding a splash of the pasta cooking water if necessary to keep the sauce at the proper consistency. Divide the pasta among 4 warmed pasta bowls, grate Parmigiano over each bowl and serve immediately.

Ingredients you will need

Parmigiano Reggiano

Pasta

Sauce

Water

Equipment you will use

Bowl

Mound 3 1/2 cups 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 the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

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 and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap