Bigoli co l’Anara

Name: Bigoli co l’Anara (Venetian Whole-Wheat Pasta with Duck Sauce)
Yield: Serves 6
Cuisine: Italy
Ingredients: 1 ready-to-cook duck (about 5 pounds); 3 medium carrots, finely diced; 2 medium onions, finely diced; Salt and freshly ground pepper; 3 cups canned Italian plum tomatoes, drained and diced, juices reserved; 2 cups Chicken or Duck Stock, reduced to 1 cup; 2 medium ribs celery, finely diced; 3 cloves garlic, finely minced; 1 teaspoon chopped fresh thyme or sage; ½ cup dry red wine; ½ teaspoon grated nutmeg; Whole-Wheat Pasta for 6, rolled and cut for fettuccine, or 1 pound dried fettuccine

Venetian Whole-Wheat Pasta with Duck Sauce

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

In the Venetian version of this pasta, the duck is boiled and served for the second course and the pasta for the first course is made with the giblets and vegetables. Since we couldn’t sell boiled duck in the restaurant if our lives depended on it, we roast the duck and add the meat to the sauce. I think you’ll like this pasta, even if it isn’t authentic.

Ingredients

Europe
Italy
Mediterranean
Pasta

Ingredients

Method