Duck ragù with spinach pasta
- A challenge
- May 2017
- Serves 4-6
- Hands-on time 2 hours, oven time 2 hours, plus 1 hour simmering
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.
- 25g (8.3g saturated)
- 47.1g (8.2g sugars)
Spinach on its own or a mix of spinach and swiss chard (when in season) works well here. If using chard, remove the thick ribs to leave the tender leafy parts.
Make the ragù up to 24 hours ahead, then cover and chill. Roast the duck the day before and chill; continue from step 2. The pasta dough will keep chilled for 24 hours, wrapped in cling film.
An Italian red full of juicy, cherryish fruit: a premium valpolicella or dolcetto.
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