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Recipes

Rigatoni with Duck Ragù

By Molly StevensPhotography by Brian Leatart
Image may contain Food Dish Meal and Pasta
0207-BA-FOD1-07Brian Leatart

Recipe information

  • Yield

    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

Need to make a substitution?

Preparation

  1. 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.

    Step 3

    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.

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