Duck Sausage with Rapini and Rigatoni Pasta

Home/Main Course/Duck Sausage with Rapini and Rigatoni Pasta
Your Franchi
Duck Sausage with Rapini and Rigatoni Pasta2024-02-07T09:12:17+01:00

Duck Sausage with Rapini and Rigatoni Pasta

  • CourseMain Course
  • Preparation25’
  • Difficultyeasy
  • Gameduck
  • Calories600 - 700
  • ActivityM 60’ F 82’
  • Persons4


G 500 skin on duck meat
G 2 fennel seed
G 10 kosher or seas salt
G 3 chili flakes
G 1 black pepper
G 1 oregano
N 3 clove garlic
N 1 bunch rapini
G 250 rigatoni pasta
N 1 shallot
mL 250 game stock
G 126 Parmesan cheese
mL 100 dry white wine
mL 100 pasta water
mL 30 extra virgin olive oil
N 2 chillies in oil


  • Bring salted water for pasta to a boil, add pasta and cook until al dente, about 10′.
  • Grind the duck meat and add dried chili, fennel seeds, kosher salt, black pepper, oregano, and 1 clove of crushed garlic.
  • Heat a large pan and add the extra virgin olive oil, the duck meat and stir with a spoon. Add the chopped shallots, 2 minced garlic cloves and salt. Deglaze with the wine when the meat is browned, add the rapini, previously stripped of their stalks and chopped, the chili peppers in oil and the stock.
  • Cook to reduce and stir in the grated Parmesan cheese.
  • Add a little cooking water to the sauce, drain the pasta and add it to the sauce. Sauté the pasta, remove the pan from the heat and add more Parmesan cheese to cream it.
  • Serve garnishing with more grated Parmesan.



Wine CouplingColli Martani DOC Grechetto

Other Info

Kcal 662*

*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.