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

Learn how to make duck ragù with chef Antonio Favuzzi. He adds a twist by using spinach in the pasta and finishing the dish off with crumbled crispy duck skin. “The beef-based ragù most people know comes from Bologna, but duck ragù is traditional in the Veneto region around Venice,” says Antonio. “I was inspired to make this recipe for L’Anima restaurant last year after I went with my sous chef Claudio to visit his family in Treviso. His mum prepared this wonderful ragù for lunch and I fell in love with it. I’ve added a twist by using spinach in the pasta. The crumbled crispy duck skin on top adds crunch.” Browse more homemade pasta recipes.

Updated at: Thu, 19 Jun 2025 10:07:39 GMT