Ragout is unequivocally the flavor of Sundays and holidays. There are different versions of it in every part of Italy, and today we invite you to try duck ragout. A very simple sauce to prepare and definitely tasty, perfect for tagliatelle, pappardelle or bigoli. Duck ragout, which is made in white or red, is also great with tagliatelle. No Sunday will ever be the same:one time Neapolitan ragout, another pork ragout, another wild boar ragout! Discover all the most succulent ragouts and give your lunches a different taste every time!

INGREDIENTS
300
Calories per serving

EnergyKcal300
Carbohydratesig3
of which sugarig2.8
Proteinig28
Fatsig14.6
of which saturatedg3.85
Fibreg1.3
Cholesterolomg137
Sodiomg811
Duck pulp 600 g
Vegetable broth 700 g
Carrots medium 1
Small celery 2 ribs
Golden onions medium 1
Bay leaves 1 leaf
Tomato concentrate 10 g
Juniper berries 2
White wine 250 g
Extra-virgin olive oil to taste
Fine salt to taste
Black pepper to taste
HOW TO PREPARE THE DUCK RAGOUT

To prepare the duck ragout, start with the vegetable stock: keep it warm. Next, move on to chopping the vegetables. Remove the filaments from the celery with a vegetable peeler, or a smooth blade, 1 and then chop 2. Continue by cleaning and chopping carrots 3

and onion 4. Finally chop the duck meat with a knife into not-too-small cubes 5. Move to the stove. In a saucepan with a little oil, wilt the chopped vegetables for a couple of minutes 6.

Add the juniper berries crushed with the back of a knife 7 and add the duck meat and sear it a couple more minutes 8 stirring occasionally 9.

Add the bay leaf 10 and tomato paste and deglaze with the wine 12.

When the alcohol part has evaporated, wet with the hot vegetable stock 13. Season with salt and pepper, cover with a lid and cook over a gentle heat for about 70 minutes: remember to stir occasionally and add more broth as needed 14. Once the duck ragout is ready, all you have to do is consume it!”

Recommended pairing our 2015 vintage Chianti Classico.