Pici with Duck Ragù
Servings: 8
Ingredients
- 5 tbsp extra-virgin olive oil
- Two 1 pound boneless duck breasts
- 1½ cups onion, chopped
- 1 cup carrots, chopped
- ½ cup celery, chopped
- 1 cup white wine, such as Pinot Grigio
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 2 whole cloves
- 3 sprigs fresh sage, plus more for garnish
- 3¼ cups Sugo di Pomodoro (see link below)
- 4 cups vegetable broth
- pici pasta or other pasta
Instructions
- To prepare the duck, heat 2 tablespoons of the olive oil in a heavy, medium skillet over medium-high heat. When the oil is hot, carefully arrange the duck breasts skin side down. Cook until they are golden brown, for about 2 minutes. Carefully turn the duck breasts and cook them on the other side until golden brown. Continue turning and cooking until each piece is nicely and evenly browned all over. Remove and set aside on a plate until cool enough to handle.
- Heat the remaining three tablespoons of olive oil in a large, heavy pot, or Dutch oven. Add a spoonful of chopped onions to the heated pot. When they sizzle, add the remaining onion, carrots, and celery all at once. Cook, stirring and turning often, until the soffritto is shiny, tender, and fragrant but not browned, for about 5 minutes.
- While the soffritto cooks, chop the browned duck breasts into 1-inch chunks. Place them in a food processor fitted with the metal blade. Pulse to chop the duck coarsely. The meat should be in small irregular pieces with a rustic texture. Set aside.
- Push the vegetables to the sides of the skillet and add the chopped duck to the center of the pan. Cook until the pieces of duck begin to brown, and stick to the bottom of the pan. Scrape to loosen the meat and then add the wine. Cook, stirring often, until the wine is absorbed, for 2-3 minutes.
- Add the salt, pepper, cloves, sage, and tomato sauce. Stir to mix well. Bring to a gentle boil, and cook, stirring often to prevent sticking, for 5 minutes. Stir in 3 cups of the vegetable broth. Bring back to a gentle boil and cook, stirring occasionally, for 1 hour. Set aside until ready to use.
- While the sauce cooks, bring a pot of salted water to boil. Cook and drain the pici. Spoon the sauce over the cooked pici and toss to evenly coat the pasta with Sugo di Pomodoro. Serve immediately.
- If preparing the sauce in advance, cool it to room temperature. Transfer it to a covered container, and refrigerate for 3-4 days, or freeze for 2 months.