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Bigoli with Duck Ragù
Ground duck is browned with garlic and rosemary, then simmered for an hour in white wine and stock until only a rich, glossy sauce remains. It is tossed with thick, chewy bigoli.
- YieldServes 4
- Hands-on30 min
- Total1 h 32 min
- Difficulty
Ingredients
Duck ragù
- 30 mlextra virgin olive oil
- 2 clovesgarlic, whole, lightly crushed
- 2 sprigsrosemary
- 500 gground duck, including the fat and skin
- 240 mldry white wine
- 480 mlduck stock, hot, or as needed
- 2juniper berries
- to tastefine sea salt
- to tasteblack pepper, freshly ground
To serve
- 500 gfresh bigoli, or thick fresh spaghetti
- 100 gGrana Padano, grated
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