Sugo d’anatra

Name: Sugo d’anatra (Duck Sauce)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: Grated Parmesan or grana padano cheese; 2 tablespoons olive oil or unsalted butter; 2 tablespoons olive oil or unsalted butter; 3 cloves garlic, minced; 1 celery stalk, chopped; 1 carrot, peeled and chopped; 1 large yellow onion, chopped; 2 bay leaves; 4 fresh sage leaves; ¼ cup finely chopped fresh flat-leaf parsley; 1 duck, about 5 pounds, cut into 8 pieces and most of the skin removed or boned and skinned and the meat cut into small pieces; 1 cup tomato sauce (optional); 2 cups poultry stock, or as needed; 3 whole cloves; 3 cups dry white wine; ½ teaspoon ground cinnamon, or to taste (optional); 1 pound fresh or dried bigoli or other whole-wheat pasta or gnocchi, cooked; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 pound fresh or dried bigoli or other whole-wheat pasta or gnocchi, cooked; Grated Parmesan or grana padano cheese; 1 pound fresh or dried bigoli or other whole-wheat pasta or gnocchi, cooked; 1 pound fresh or dried bigoli or other whole-wheat pasta or gnocchi, cooked

Duck Sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

This sauce of duck and aromatic vegetables is a specialty of the Veneto. In Vicenza, it is tossed with bigoli, a thick whole-wheat noodle that is extruded though a pasta machine called a bigolaro. In Venice, the same sauce, augmented with tomatoes, is served over gnocchi. No one will stop you from putting it over fettuccine, but the noodle is not typical of the Veneto. Its use depends on how much of a purist you want to be. :: Traditionally, the duck is skinned and boned, and

Ingredients

Europe
Italy
Sauce
Mediterranean

Ingredients

Method