Strozzapreti with Duck Ragu

Can also be made with a whole duck, or even pork ribs.

Yield:
1cup of the sauce serves 1 person
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 4 duck legs and thighs
  • 4 tablespoons olive oil
  • 1 medium yellow or sweet onion, chopped into 1/4-inch dice
  • 1 medium carrot, peeled and finely chopped
  • 3 cloves garlic, peeled and thinly sliced
  • 2 stalks celery, chopped into 1/4-inch dice
  • 8 ounces Italian red wine
  • 1 pound canned tomatoes, peeled whole
  • 1 cup chicken stock
  • 1 ounce dried porcini mushrooms
  • 1 teaspoon soy sauce
  • 1 envelope Knox Gelatin
  • 2 ounces strozzapreti pasta per person
  • shaved parmigiano reggiano.

DIRECTIONS:

  1. Wash duck legs and pat dry. remove excess fat.
  2. In a thick bottomed saute pan or Dutch oven, heat olive oil until smoking. Add duck legs and cook until brown on all sides and remove, about 10 to 12 minutes. Add onion, carrot, garlic and celery and cook until softened, about 8 minutes. Add wine, tomatoes, chicken stock, soy sauce, Knox gelatin and dried mushrooms and bring to a boil. Add duck legs and return to boil, lower heat, cover and allow to simmer for 1 hour.
  3. Remove duck legs and allow to cool. Pull all meat off the bones and return to pot, without the bones. Simmer uncovered for 30 minutes, or until quite thick. Season with salt and pepper and set aside.
  4. In a large pot, bring 6 quarts of water to boil and add 2 tablespoons salt. Add the pasta and cook according to package direction (about 7 minutes). Drain well.
  5. Heat one cup of duck ragu per person in an appropriately sized saute pan until quite hot. Put the Strozzapret

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