Sugo d'anatra alla Veneta

Name: Sugo d'anatra alla Veneta
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 3 to 4 servings
Cuisine: Italian
Ingredients: 2 unit Wild duck breast or 3 to 4 whole teals if you're working with smaller ducks; 1 unit Onion yellow, finely diced; 3 unit Carrot finely diced; 3 unit Celery stalks, finely diced; 2 unit Bay leaf; 160 ml Red wine full-bodied, like a Malbec or Cabernet. Don't go cheap on this one; 1250 ml Chicken stock homemade waterfowl stock is even better if you have it; 375 ml Tomato sauce homemade if possible, about 1 1/2 cups; 15 ml Tomato paste 1 tablespoon; 2 unit Orange zest and juice of both; 10 ml Ground cinnamon 2 teaspoons, divided in half; Olive oil extra virgin, as needed; Salt and pepper to taste; 400 g Long pasta pappardelle, tagliatelle or fettuccine

A family staple — duck, red wine, orange, cinnamon.

Prep20 min

Cook3 h

Yield3 to 4 servings

theuplandcook.com/en/recipes/duck-sugo

Ingredients

For the meat

2 — Wild duck breast (or 3 to 4 whole teals if you're working with smaller ducks)

For the aromatic base

1 — Onion (yellow, finely diced)
3 — Carrot (finely diced)
3 — Celery (stalks, finely diced)
2 — Bay leaf

For the braise

160 ml — Red wine (full-bodied, like a Malbec or Cabernet. Don't go cheap on this one)
1250 ml — Chicken stock (homemade waterfowl stock is even better if you have it)
375 ml — Tomato sauce (homemade if possible, about 1 1/2 cups)
15 ml — Tomato paste (1 tablespoon)
2 — Orange (zest and juice of both)
10 ml — Ground cinnamon (2 teaspoons, divided in half)

For cooking and serving

Olive oil (extra virgin, as needed)
Salt and pepper (to taste)
400 g — Long pasta (pappardelle, tagliatelle or fettuccine)

Steps

01Prep the aromatic base
Cut the onion, carrots and celery into a fine, even dice. This is the Venetian soffritto: the finer the cut, the smoother the sauce ends up.
02Sear the duck
Coat the duck breasts with half the cinnamon, covering every surface. In a cast-iron pot over high heat, sear the breasts in a drizzle of olive oil until they take on a deep golden color on all sides. Set aside on a plate.
03Soften the vegetables
In the same pot, add a bit of olive oil if there isn't enough fat. Add the diced vegetables along with the orange zest and bay leaves. Sweat over low heat for 10 minutes, stirring occasionally. The vegetables should turn translucent without browning.
04Deglaze with wine
Turn the heat to medium-high and pour in the red wine. Scrape the bottom of the pot to lift the caramelized bits. Reduce by half, until the alcohol smell is gone and the mixture has thickened slightly.
05Build the braise
Return the duck breasts to the pot. Add the tomato sauce, tomato paste, stock, orange juice and the remaining cinnamon. Season with salt and pepper. Bring to a gentle simmer and partially cover.
06Braise in the oven for 3 hours
Transfer to a 350°F (175°C) oven for 2 to 3 hours, depending on the size of the pieces. The braise is ready when the meat falls apart at the touch of a fork. Not before. This is the step where time can't be cheated.
07Shred the meat
Pull the pot from the oven. Lift out the duck breasts and place them on a large dish. Shred the meat with a fork into generous chunks, discarding any dry edges.
08Reduce the sauce
Transfer the cooking liquid, unfiltered, to a large non-stick skillet. Return the shredded meat to the sauce. Reduce over medium heat until the sauce is nearly dry and clings to the meat. Taste and adjust seasoning.
09Serve with pasta
Cook the long pasta in plenty of salted water until al dente. Drain, reserving a ladle of pasta water. Pour the pasta directly into the sauce skillet, add a splash of pasta water and toss over low heat for 1 minute. Serve immediately, in warm bowls.

Plate of pasta with wild duck ragu in red wine, rich and glossy Italian sauce