Duck ragù with spinach pasta

Name: Duck ragù with spinach pasta
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Cuisine: Italian
Ingredients: 2kg British free-range whole duck; 200ml ruby port; 200ml red wine; 3 shallots; 1 large carrot; 1 celery stick; 1 medium onion; 3 garlic cloves, peeled; Small bunch fresh rosemary; Small bunch fresh thyme, leaves picked; Small handful fresh sage leaves; 1 tsp dried marjoram or oregano; 3 dried juniper berries; 150g passata; 60g grana padano, finely grated, plus extra to serve; Bunch fresh basil or marjoram, leaves picked, to serve; 150g spinach and/or green swiss chard leaves (trimmed weight); 150g ‘00’ pasta flour, plus extra for dusting; 150g fine semolina; 3 medium free-range eggs, plus 1 egg yolk if needed; Pasta machine

Instructions

Prep:2hCook:3h

Inspired by Italy’s Veneto region Antonio Favuzzi created his own twist on the traditional duck ragù. He takes this melt-in-your-mouth dish a step further by using spinach in the pasta and crumbling crispy duck skin on top. Perfection. Check out our guide on how to make homemade pasta, too, for more tips and tricks.

Updated at: Fri, 07 Mar 2025 19:12:58 GMT