Bigoli: Duck Sauce

Name: Bigoli: Duck Sauce (Bigoli All’anatra)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: grated grana cheese (such as Parmesan), to serve; 250 g tinned chopped tomatoes, or puréed fresh tomatoes; 3 sticks celery; 2 carrots; 2 onions; 1 whole duck (2-2.5 kg); 400 ml red wine; 50 g butter; 4 bay leaves; 4 cloves garlic; 1/2 recipe fresh bigoli or 200 g dried

Bigoli All’anatra

Preparation info

Serves
4
as a starter

Difficulty
Complex

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

On second thoughts, there may actually be more than one sauce for bigoli. The following method of cooking the pasta in the broth from a boiled duck, and using the meat to make the sauce, is as ancient as it is worthwhile.

Ingredients

1/2 recipe fresh bigoli or 200 g dried

Starter
Main course

Method

Remove the giblets from the duck. Finely chop the gizzard, heart and liver and set aside. You are going to boil the duck, and use the leg meat to make the ragù. You can leave the breasts on (and serve them with boiled potatoes and mostarda as a second course), or cut them off raw and use in a grander dish.

Take 1 onion, 1 carrot, 1½ sticks celery, 2 garlic cloves, 2 bay le