Duck in Porchetta Ragu

Duck in Porchetta Ragu

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The National Culinary Review, February 2012


¼ lb. prosciutto fat, guanciale or pancetta, finely diced
2 T. extra virgin olive oil
1 small onion, diced
1 large carrot, diced
2 celery stalks, diced
1 small leek, diced
2 garlic cloves, diced
4 sprigs sage
2 T. fresh thyme leaves
2 T. chopped flat leaf parsley
2 T. wild fennel pollen
2 T. Italian tomato, double concentrate
1 cup warm water
2 lbs. ground duck meat
Salt and pepper, as needed
1 lb. dried artisanal maccheroncini
¼ cup freshly grated Parmigiano-Reggiano


Method: Put olive oil in large heavy-bottomed pan; on low heat, slowly render out prosciutto fat. When fat begins to render clear, add onion, carrot, celery, leek, garlic, sage, thyme, parsley and fennel pollen. Cook gently over low heat until onion is translucent, about 5 minutes. Dissolve tomato concentrate in warm water; pour over vegetables. Slowly simmer until water evaporates, about 10 minutes. Add duck meat and a healthy pinch of salt. Stir vigorously until meat is totally broken up and no longer raw. Braise in own liquid on low heat, stirring occasionally, 45-60 minutes. Cook pasta in boiling salted water. Drain; immediately toss with sauce. Dress with Parmigiano-Reggiano. Adjust seasoning with salt and pepper; serve.

Suggested wine pairing: Montefalco Rosso DOC by Arnaldo Caprai


6-8 servings


Main Dish, Pasta, Pork, Poultry, The National Culinary Review

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