Duck ragu bucatini

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Duck ragu bucatini2022-12-01T16:39:50+01:00
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Duck ragu bucatini

  • CourseMain Course
  • Preparation25'
  • Difficultyeasy
  • Gameduck
  • Calories700 - 800
  • ActivityRunning M 67', F 92'
  • Persons4

Ingredients

G 500 cured duck breast
G 500 Bucatini pasta
mL 750 tomato sauce
N 1 small shallot thinly sliced
N 4 cloves garlic minced
N 1 tsp chilli flakes
Salt and pepper to taste
Pecorino cheese to taste
Basil to garnish to taste (optional)

Preparation

  • Cut the skin off the duck breast and dice, render the fat in a medium sized sauce pan on medium heat.
  • Add the shallot and cook in the duck fat. Add the garlic and chilli and then the tomato sauce. Cook on high heat to reduce.
  • Boil the Bucatini in salted water until al dente.
  • Thinly slice the cure duck and add to the tomato sauce and add the bucatini to the tomato sauce and stir for 1’ to soak up the sauce.
  • Grate some pecorino into the pot and stir.

Other

Chef

Wine CouplingCasanese di Olevano romano DOC

Other Info

Kcal 736*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Traditionally this dish is served with Guanciale or pancetta but it is even more flavourful with cured Duck. It’s a fairly simple dish of bucatini noodles with a rich tomato sauce with the cured meat, shallots, garlic and chilli topped with pecorino cheese. A must to add to your pasta game!