Name: Rigatoni with Duck Ragù
Yield: Makes 6 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 3 garlic cloves, sliced; 1 teaspoon dried oregano; 1/4 teaspoon crushed dried red pepper; 1 (28-ounce) can whole peeled tomatoes, crushed, juice reserved; 4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded; 1 1/2 cups vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped; 1/2 cup sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots; 1 pound rigatoni or ziti pasta; Grated Parmesan cheese

Image may contain Food Pasta Macaroni and Meal

Rigatoni with Duck RagùBrian Leatart

Cracklings made from the leftover duck skin top this satisfying pasta dish.

Recipe information

Yield
Makes 6 servings

Ingredients

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 garlic cloves, sliced

1 teaspoon dried oregano

1/4 teaspoon crushed dried red pepper

1 (28-ounce) can whole peeled tomatoes, crushed, juice reserved

4 duck legs reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , skin peeled off and cut into 1/2-inch squares, meat shredded

1 1/2 cups vegetables reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots , olives pitted, vegetables chopped

1/2 cup sauce reserved from Spice-Rubbed Duck Legs Braised with Green Olives and Carrots

1 pound rigatoni or ziti pasta

Grated Parmesan cheese

Preparation

Step 1
Heat oil in large deep skillet over medium heat. Add next 4 ingredients. sauté until onion is soft, about 6 minutes. Add tomatoes with juice. Simmer until slightly thickened, about 7 minutes. Add shredded duck, reserved vegetables, and reserved sauce to skillet. Heat through, about 2 minutes. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and chill ragù and duck skin separately. Rewarm ragù over medium heat before continuing.
Step 2
Heat large skillet over medium heat. Add duck skin; fry until crisp and most fat renders, stirring often, about 8 minutes. Transfer to paper towels to drain. Cook pasta in large pot of boiling salted water until tender but firm to bite. Drain, reserving 1 cup cooking liquid. Stir pasta into duck mixture, adding pasta cooking water by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to large bowl. Sprinkle cracklings over and serve, passing cheese alongside.

TagsPasta Ziti Rigatoni Duck Poultry Canned Tomato Tomato Vegetable Main Dinner Dairy Free Nut Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes