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Ingredientes
- 1 x recipe Bigoli - Basic Recipe see * Note
- 4 x Duck legs and thighs skin removed
- 4 Tbsp. Virgin extra virgin olive oil
- 1 med Spanish onion minced 1/4" dice
- 1 med Carrot peeled, minced fine
- 2 x Garlic cloves thinly sliced
- 1 x Celery stalk minced 1/4" dice
- 8 ounce Red wine (Chianti preferred)
- 1 lb Canned tomatoes, peeled whole
- 1 c. Chicken stock
- 1 ounce Dry porcini mushrooms Salt to taste Freshly-grnd black pepper to taste
Direcciones
- To prepare ragu: Wash duck legs and remove all fat. Pat dry. In a thick-bottomed casserole or possibly Dutch oven, heat extra virgin olive oil till smoking. Add in duck legs and cook till brown on all sides and remove, about 10 to 12 min. Add in onion, carrot, garlic and celery and cook till softened, about 7 to 9 min. Add in wine, tomatoes, chicken stock and dry mushrooms and bring to a boil. Add in duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour. Remove duck legs and allow to cold. Pull all meat off the bones and return to the pot without the bones. Simmer uncovered for 30 min, or possibly till quite thick. Season with salt and pepper and set aside.
- To prepare dish: Fill a large pot with 6 qts water and add in 2 Tbsp. salt. Cook Bigoli till al dente, about 8 to 9 min. Heat sauce, drain pasta and toss in pan. Toss to coat and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 187 | 54% |
| Total Fat 21.02g | 26% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 346mg | 14% |
| Potassium 441mg | 13% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.92g | 3% |
| Protein 19.04g | 30% |
