Photograph of the finished Bigoli con l anatra

Italy · Mì bigoli xốt vịt om Venice

Bigoli con l anatra

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 1.4 kg
  • Photograph of Bigoli noodles Bigoli noodles 600 g
  • Photograph of Canned tomatoes Canned tomatoes 720 g
  • Photograph of Red wine Red wine 480 ml
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.6
  • Photograph of Celery Celery 240 g
  • Photograph of Parmigiano cheese Parmigiano cheese 200 g
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Olive oil Olive oil 160 ml

Method

  1. 1 Fry the duck pieces in olive oil for 10 minutes until the skin is golden brown and the fat renders out.
  2. 2 Sauté chopped onions, carrots, and celery in duck fat for 12 minutes to form a base.
  3. 3 Pour in the red wine and simmer until it reduces by half, then add the canned tomatoes and sage leaves.
  4. 4 Simmer the duck for 80 minutes, then remove the meat from the bones and return the shredded meat to the pot.
  5. 5 Bigoli is a type of pasta with a dense, textured interior, so it absorbs duck sauce better than smooth spaghetti.
  6. 6 Boil the bigoli for 8 minutes, then mix them into the sauce and sprinkle with Parmigiano.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer under low pressure for 28 minutes, then release the pressure naturally and remove the meat while it is still warm.

Start cooking