Pasta con l'anatra - pasta in duck sauce

fx

Tue, 1 Mar 2016 07:23:45 GMT

Thanks this indeed is a memorable sauce.

georgia

Fri, 14 Oct 2011 22:49:51 GMT

I was searching to find a chiatarra and came accross your recipe. It looks wonderful mostly because I love duck. I have always wnated to make a game ragu such as wild boar but duck is easier to find. Maybe Silver Spoon has a recipe. I am going to try what you did.
Thanks
Georgia

Helen Saul

Tue, 4 Oct 2011 00:11:27 GMT

This is the duck sauce I dreamed up in my head. ( I have been to Italy to study cooking in Venicia, but never cooked duck) I am so happy to find yours and the photos are wonderful. Thankyou, thankyou. Helen

Jed

Sun, 10 Apr 2011 01:15:18 GMT

I"m hoping to make this very soon. Do you remember the measurements for the ingredients you used? And I gather that the duck was cleaned but not cooked before it was added to the sauce?
Thank you!

fx

Sun, 12 Dec 2010 22:21:35 GMT

Thanks, indeed it makes for a fantastic pasta sauce. Wild duck - sounds really interesting. Wwhere do you work?

ChefSalty

Sun, 5 Dec 2010 16:47:30 GMT

Followed your recipe and made this last night with a wild Mallard duck hen, it was very very good. That"s probably one of the richest tasting tomato sauces I"ve ever had! From the photos it looked like you had another herb that wasn"t mentioned in the ingredients list, looks like either marjoram or oregano? I ended up adding some marjoram in our sauce.There wasn"t much fat rendered out from our duck, but I think that"s probably because being wild it was much leaner. We made the pasta using the new chitarra I had gotten, another inspiration from this site.

Thanks so much for the recipe and inspiration, I hope you"ll find the time to do some new posts since they"re always so fun and inspiring to read.

fx

Tue, 17 Feb 2009 21:44:16 GMT

Faith, yes in fact there are several sauces that are flavored by the meat simmered in them, and the sauce is served with pasta as a first course, or in a separate meal from the meat. Rag� napoletano is one with a piece of meat, and if you look at my article Bigoli... you"ll see one similar with the duck rag�, although I decided to serve the duck meat with the pasta. Hope this helps!

Faith

Thu, 29 Jan 2009 23:23:44 GMT

I noticed in another pasta sauce recipe using a large slab of meat as a base,it was recommended that it not be eaten with the sauce. I am assuming that the duck in this instance was used with the sauce?

fx

Sat, 28 Jun 2008 09:13:23 GMT

Jeff tonight I"ll make a French classic, peasoup. Duck confit I don"t like but might one day cook a cassoulet or a garbure, both dishes use duck confit as an ingredient.

Jeff

Mon, 23 Jun 2008 20:51:52 GMT

Great recipe. Do you also ever make or use duck confit and if so do you have any traditional french recipes. I realize that this a very time consuming process but the time it takes is worth it. Thanks

fx

Tue, 22 Apr 2008 13:28:28 GMT

Walter, duck fat is great for many things especially for potatoes, but the duck fat rendered by an actual duck in a pot is just not that tasty, at least compared to the roasted duck you eat with it. I must say I"d much rather buy the fat in a pot than make my own!

Walter Aprile

Tue, 22 Apr 2008 06:13:33 GMT

Non that the duck fat is any bad of course! I would recommend saving it (it will keep for some days in a fridge) and then using it to flavor roast potatoes. It is incredibly good. And don"t even get me started about goose fat...

fx

Mon, 3 Mar 2008 15:16:23 GMT

Thuan, I used to cook in a cheap red enameled cast iron pot, but now I have graduated to an expensive (!) black Le Creuset cast iron pot, with no enamel at all. It is gorgeous and does not react with anything. I can warmly recommend it!

thuan

Mon, 3 Mar 2008 09:17:41 GMT

Hi - I again. I see that you are preparing the sauce in an enameled cast-iron dutch oven/casserole. In your other dishes where you cook pasta sauce, you use a different red dutch oven that I think is enameled on the outside only and raw cast-iron on the inside. Is this observation correct? And if so , do you have a problem with the tomato reacting to the cast iron? thanks

fx

Sat, 3 Nov 2007 16:28:21 GMT

I"m glad you tried it, the duck does indeed render an enormous amount of fat and some modernized recipes recommend making it the day before so that you can leave the sauce in the fridge for the fat to coagulate and rise up to the surface to be spooned off the next day. Much lighter that way!

anh

Fri, 2 Nov 2007 13:03:39 GMT

Made this dish last night and it turned out so tasty! I can"t believe how much fat comes out of that duck, but it was so tender and juicy. Thanks for the recipe!