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Venetian Duck Ragu
The northern Italian ragù that nobody outside Veneto talks about. Duck legs braised whole in red wine and aromatics until they fall off the bone, then shredded back through the sauce. Pappardelle the only correct pasta.
Serves
4
Difficulty
Moderate, mostly patience
Origin
Veneto, the Venetian lagoon
Best for
Sunday lunch
"The flavor of a good ragù depends not on the meat alone, but on the slowness of the braise. You cannot rush it. The duck must give up everything it has.
"Marcella Hazan
