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Ingredientes
- 4 x duck legs and thighs skinned Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. extra-virgin extra virgin olive oil
- 1 med Spanish onion cut 1/4" dice
- 1 med carrot finely minced
- 2 x garlic cloves thinly sliced
- 1 x celery stalk cut 1/4" dice
- 4 whl fresh sage leaves
- 2 c. dry red wine (preferably Sangiove di Romagna)
- 1 can peeled whole plum tomatoes
- 1 c. Brown Chicken Stock (see recipe)
- 1 x recipe Basic Fresh Egg Pasta dough (see recipe) Parmigiano-Reggiano cheese, for grating
Direcciones
- Wash the duck pcs, remove all visible fat and set aside for cicciolli. Pat dry.
- In a thick-bottomed casserole or possibly Dutch oven, heat the extra virgin olive oil till almost smoking over medium-high heat. Season the duck pcs with salt and pepper and cook till brown on all sides, 10 to 12 min.
- Remove the duck pcs to a plate and add in the onion, carrot, garlic, celery, and sage to the casserole and cook over low heat till softened, 7 to 9 min. Add in the wine, tomatoes and chicken stock and bring to a boil. Add in the duck pcs, then lower the heat, cover, and simmer for 1 hour.
- Remove the duck pcs, and when cold sufficient to handle pull all meat off the bones. Return the meat to the pot and simmer uncovered 30 min, or possibly till quite thick. Season with salt and pepper and set aside.
- Divide the prepared pasta dough into 3 proportionately-sized balls. Roll each ball out to the thinnest setting on a pasta rolling machine. Cut the pasta into 2-inch squares, and roll each square around a dowel, corner to corner, to create quills. Place the garganelli on a sheet tray dusted with semolina, cover with a damp towel and set aside.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, place sufficient ragu to coat but not overwhelm the pasta and toss over medium heat to heat through.
- Drop the garganelli in the boiling water and cook 2 min, till tender yet al dente. Drain the pasta, reserving the water, and add in the pasta to the ragu. Toss over high heat 2 min to coat, adding a splash of the pasta cooking water if necessary to keep the sauce at the proper consistency.
- Divide the pasta among 4 warmed pasta bowls, grate Parmigiano over each bowl and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 4 servings | |
| Calories 388 | |
| Calories from Fat 186 | 48% |
| Total Fat 20.94g | 26% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 254mg | 11% |
| Potassium 394mg | 11% |
| Total Carbs 9.51g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.73g | 2% |
| Protein 18.57g | 30% |
