Duck Ragù

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This sauce, made from braised duck thighs, has the deep complexity of a French brown sauce but delivers the rustic satisfaction of the best ragù in Italy. This method applies to anything you can braise. In other words, if you have leftover stew or pot roast, simply separate the meat, chop, shred or dice it, and combine it with its braising liquid. Serve this sauce with fresh pappardelle.