Recipe - Bigoli With Duck Ragu

1 Recipe bigoli

DUCK RAGU SAUCE
4 Duck legs and thighs, skin
removed
4 tablespoon Virgin olive oil
1 md Spanish onion, in 1/4" dice
1 md Carrot, peeled and, finely
chopped
2 Cloves garlic, peeled and,
thinly cut or sliced up
1 Stalk celery, in 1/4" dice
8 ounce Red wine (Chianti preferred)
1 pound Canned tomatoes, peeled
whole
1 cup Chicken stock
1 ounce Dried porcini mushrooms

To prepare ragu:

Wash duck legs and remove all fat. Pat dry.

In a thick bottomed casserole 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 7 to 9 minutes. Add wine, tomatoes, chicken stock 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. Remove duck legs and allow to cool. Pull
all meat off the bones and return to the pot without the bones. Simmer
uncovered for 30 minutes, or until quite thick. Season with salt and pepper
and set aside.

To prepare dish:

Fill a large pot with 6 quarts water and add 2 tablespoons salt. Cook
bigoli until al dente, about 8 to 9 minutes. Heat sauce, drain pasta and
toss in pan. Toss to coat and serve immediately.

Yield: 4 servings

Recipe by: Molto Mario MB1D16 Posted to MCRecipe Digest V1 #605 by Sue
suechef@sover.net on May 11, 1997