Ragu Recipe: Beccofino Duck
You'll also need the following equipment:
This Beccofino-inspired duck ragu is more than a recipe; it’s an experience. It demands time, patience, and love – but the reward is a bowl of pasta that tastes like a cozy Italian trattoria by the Brisbane River. Whether you’re cooking for a special occasion or simply treating yourself, this dish delivers pure, soulful comfort. Beccofino Duck Ragu Recipe
Tomato passata or high-quality canned plum tomatoes. Tomato passata or high-quality canned plum tomatoes
The Beccofino Duck Ragu Recipe is a true Italian masterpiece that's sure to delight even the most discerning palates. With its rich, flavorful sauce and tender, fall-off-the-bone meat, this dish is perfect for special occasions or cozy nights in. Pour in the red wine
Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to release all the browned bits ( fond ). Let the wine bubble and reduce by half, about 3-4 minutes.
Remove the pot from the oven. Transfer duck legs to a cutting board. Discard the herb sprigs and bay leaf. Shred the duck meat with two forks, discarding bones and excess skin (leave some skin in for flavor, but remove large fat chunks). Return the shredded meat to the sauce. Simmer on the stovetop, uncovered, for 15-20 minutes to thicken. Taste and adjust salt.