Bigoli: Duck Sauce

Bigoli All’anatra

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in

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.


  • 1/2 recipe fresh bigoli or 200 g dried


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